BEST QUINOA ENCHILADA CASSEROLE RECIPE

INGREDIENTS:

1 cup quinoa
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, 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

DIRECTIONS:

• 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 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, if desired.

Source : https://damndelicious.net/2014/07/07/quinoa-enchilada-casserole/

Nutrition Facts

Serving Size

Servings Per Container 6

Amount Per Serving

Calories 285.1Calories from Fat 122.4

% Daily Value*

Total Fat 13.6g21%

Saturated Fat 5.3g27%

Trans Fat 0g

Cholesterol 23.5mg8%

Sodium 289.5mg12%

Total Carbohydrate 29.2g10%

Dietary Fiber 6.0g24%

Sugars 1.4g

Protein 13.2g26%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.