RECIPE
QUINOA
ENCHILADA
CASSEROLE
11
|
Ingredients
Directions
1 cup quinoa
1 (10-ounce) can mild enchilada sauce
1 (4.5-ounce) can chopped green chiles, drained
1/2 cup corn kernels (canned or roasted)
1/2 cup canned black beans (drained and rinsed)
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper, to taste
3/4 cup shredded cheddar cheese (divided)
3/4 cup shredded mozzarella cheese (divided)
1 avocado (halved, seeded, peeled and diced)
1 Roma tomato (diced)
Shredded, cooked chicken or diced steak (optional)
1. Cook quinoa according to package directions. Set
aside.
2. Preheat oven to 375 degrees. Lightly oil an 8x8
baking dish with cooking spray.
3. In a large bowl, combine quinoa, enchilada sauce,
meat (if using), green chiles, corn, black beans, cilantro,
cumin and chili powder; season with salt and pepper, to
taste. Stir in 1/2 cup cheddar cheese and 1/2 cup
mozzarella cheese.
4. Spread quinoa mixture into the prepared baking dish.
Top with remaining cheeses. Place into oven and bake
until bubbly and cheeses have melted, about 15
minutes.
5. Serve immediately, garnished with avocado and
tomato.
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