Anyways, if you get lazy like me and need a meal that you can heat up later and it's gonna be the bomb, here you go. Cheesy and yummy. Shout-out to Carolina for seeing me eat this practically weekly at the hospital and asking for the recipe :) She's the real MVP for letting me train her to the wild world of OB nursing, y'all.
Quinoa Enchilada Casserole
Serves 6
Ingredients
- 1 cup quinoa
- 1 (10-ounce) can mild enchilada sauce (I like making my own! Try dis one )
- 1 (4.5-ounce) can chopped green chiles , drained
- 1/2 cup corn kernels, frozen, canned or roasted
- 1/2 cup canned black beans, drained and rinsed
- 2 tablespoons chopped fresh cilantro leaves
- 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
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 8x8 or 2 quart baking dish or coat with nonstick spray.
- In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
- 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.
- Serve immediately, garnished with avocado and tomato.
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