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Quinoa Enchilada Casserole

by on August 2, 2014 in Casseroles, Main Courses August 2, 2014 CasserolesMain Courses
See post on Matea Milojkovic’s site!
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Level: Easy

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Description

This is for all of my fellow enchilada-lovers who just don’t have the time to make classic enchiladas but still want the delicious dish for dinner!

Ingredients

  • 1 cup Harvest Grains Blend From Trader Joe's Or Regular Quinoa
  • 1 can (10 Oz. Size) Mild Enchilada Sauce
  • 1 cup Canned Or Frozen Corn, Rinsed And Drained
  • 1 cup Canned Black Beans, Drained And Rinsed
  • 1 Tablespoon Chopped Fresh Cilantro Leaves
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • Salt And Pepper
  • 2 cups Shredded Cheddar Cheese
  • 2 cups Shredded Mozzarella Cheese
  • 1  Tomato, Washed And Diced
  • 1  Avocado, Peeled, Pitted, And Diced

Preparation

Cook the harvest blends or quinoa according to the package instructions. Set aside.

Preheat the oven to 375 F. Lightly oil a 9×13 baking dish.

Combine the grains, enchilada sauce, corn, black beans, cilantro, cumin and chili powder in a large bowl. Season with salt and pepper to taste. Stir in half of the cheeses.

Spread the mixture into the baking dish. Top with the remaining cheeses. Bake in the oven for 30 minutes. Then turn the broiler on high to brown the cheeses on top (if desired). Remove from oven. Serve with the avocado and tomato.

Recipe adapted from Quinoa Enchilada Casserole at damndelicious.net.

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