Wednesday, April 15, 2015

Quinoa Enchilada Casserole

Words cannot describe how delicious this healthy recipe is. I have been eating it for lunch for the past week and still cannot get enough, which is good because it makes a big batch!
Unfortunately I've eaten my meals so fast that I don't have any other pictures of this recipe yet. I will definitely snap more the next time I make it.

-1 cup quinoa (I cook a cup dry and then use the majority of the cooked outcome)
-1 (10-ounce) can Old El Paso™ mild enchilada sauce
-1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
-1/2 cup corn kernels, canned
-1/2 cup canned low sodium black beans, drained and rinsed
-2 tablespoons chopped fresh cilantro leaves
-1/2 teaspoon cumin
-1/2 teaspoon chili powder
-1 cup shredded sharp cheddar
-1 avocado
-Cook the quinoa according the instructions on the bag.
-Preheat the oven to 375.
-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 half a cup of shredded cheese.
-Spray your baking dish(es) with coconut oil spray and then spread the whole mixture in evenly.
-Sprinkle the remaining cheese over the top and bake for about 15 minutes or until the cheese has melted.  
-Serve or store for delicious lunches throughout the week.

Adapted from:

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