Quinoa Enchilada Casserole

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This was easy, delicious comfort food! I will definitely make this again. It makes for good leftovers.

Recipe from "Damn Delicious". It's a blog with so many ads on it that it actually slows down my laptop.

Here is the original recipe page:
http://damndelicious.net/2014/07/07/quinoa-enchilada-casserole/


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
**Allison's Notes: I didn't use cilantro, and I didn't have an avocado or tomato to put on top, but that probably would have been good. I didn't see any cans of enchilada sauce, so I just used the jar of Old El Paso taco sauce (I think it was the 215ml jar). 
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, if desired.

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