Another Mexican recipe from the South Arm Women Community Kitchen. For this kitchen, Michelle shared a Quinoa Enchilada Casserole.

We served the Quinoa Enchilada Casserole with sides of chopped tomatoes, avocado, romaine lettuce and cilantro.

This is a healthy enchilada baked that you can enjoy quilt-free. It is made with chockfull of quinoa, black beans and cheesy goodness which are high in protein. Leftovers taste even better.

Ingredients

• 1 cup quinoa
• 1 (10-ounce) can mild enchilada sauce (red or green)
• 1 (4.5-ounce) can chopped green chilies, drained
• 1/2 cup corn kernels, frozen, canned or roasted
• 1/2 cup canned black beans, drained and rinsed
• 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
• head of lettuce, chopped

Source: damndelicious.com

Instructions

In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.Preheat oven to 375 degrees F. Lightly oil an 8×8 or 2 quart baking dish or coat with non-stick spray.

In a large bowl, combine enchilada sauce, green chilies, corn, black beans, cilantro. Stir in 1/2 cup cheddar cheese and 1/2 cup mozarella cheese.

Stir in the cooked quinoa.

Season with cumin, chili powder, salt and pepper to taste.

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.