Enchiladas? Yes. Quinoa? Yes. Healthy decadence…YES!
Quinoa Enchilada Casserole
Discovered here
- 1 c quinoa
- 1 (10-ounce) can enchilada sauce
- 1 (4.5-ounce) can chopped green chiles, drained
- 1/2 c corn kernels, frozen, canned or roasted
- 1 can black beans, drained and rinsed
- 1 t ground cumin
- 1/2 t chili powder
- Kosher salt and black pepper, to taste
- 1 c shredded Mexi-cheese
Cook quinoa according to package instructions; set aside. Preheat oven to 375F. Spray 8×8 baking dish with nonstick spray. In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cumin and chili powder. Season to taste with salt and pepper. Stir in cheese. Spread quinoa mixture into the prepared baking dish. Bake until bubbly, about 15 minutes.