Enchilada and Quina Casserole
21 Day Fix Approved
Container Count: 1 Yellow, 1 Green, 1/2 Red, 1 Blue
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 6
Ingredients:
-1 cup quinoa
-1 (10-ounce) can mild red enchilada sauce
-1 (4.5-ounce) can chopped green chiles, drained
-1/2 cup corn kernels, frozen
-1/2 cup canned black beans, drained and rinsed (I use low sodium and use the whole can)
-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
Directions:
1) Preheat your oven to 375 degrees. Lightly spray an 8x8 or 2 quart baking dish with nonstick spray.
2) In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
3) In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, 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 10-12 minutes.
5) Serve immediately, garnished with avocado and tomato. Enjoy!
Ahh, this has been a family favorite for almost two years now. I discovered this recipe on Pinterest back when I was teaching and therefore crazily stressed and had little time to cook during the week. This recipe is not only wicked yummy and healthy, but is also very fast to throw together. The family love to eat it, it makes enough to get a few meals out of (and freezes well!), and somehow the leftovers are just as delicious as when eaten fresh out of the oven. I used to leave the avocados off because we weren't fans, but have recently incorporated them in and it tastes even better, which I didn't think was possible. Give it a try and let me know if you love it as much as I do!