QUINOA ENCHILADA CASSEROLE
This quinoa enchilada casserole is SO good! Promise me that you will succeed. It's one of our favorite dishes! I guarantee it will be a regular at your house!
INGREDIENTS:
- 1/2 teaspoon of cumin
- 1/2 cup corn kernels, frozen, canned or roasted
- 1/2 teaspoon chili powder
- 3/4 cup grated cheddar cheese, divided
- 1 cup of quinoa
- 1 can (10 ounces) Old El Paso ™ Mild Enchilada Sauce
- 1 can (4.5 ounces) Old El Paso ™ Chopped Green Peppers, drained
- 1 avocado, halved, seeded, peeled and diced
- 2 tablespoons chopped fresh coriander leaves
- 1 Roma tomato, diced
- 1/2 cup canned black beans, drained and rinsed
- Kosher salt and freshly ground black pepper, to taste
- 3/4 cup grated mozzarella cheese, divided
DIRECTIONS:
First, in a large pot of 2 cups of water, cook quinoa according to package directions; put aside.
Then, preheat the oven to 375 degrees F. Lightly oil an 8 × 8 or 2 quart baking dish or coat with nonstick spray.
In a large bowl, combine the quinoa, enchilada sauce, green peppers, corn, black beans, cilantro, cumin and chili powder; Season with salt and pepper to taste. Stir in 1/2 cup of cheddar cheese and 1/2 cup of mozzarella cheese.
Spread the quinoa mixture into the prepared baking dish. Garnish with the rest of the cheeses. Place in the oven and cook until the bubbles and cheese have melted, about 15 minutes.
Serve immediately, garnished with avocado and tomato, if desired.
Happy Cooking Time.
