Ingredients

The following ingredients have 4 Servings
  • 1/2 cup quinoa
  • 1 Tbsp. olive oil
  • 1 lb. ground beef
  • 1 small onion (about 1/3 cup, finely chopped)
  • 2 garlic cloves (minced)
  • 1 10 oz. can mild enchilada sauce (I use Old El Paso)
  • 1 14 oz. can petite diced tomatoes (undrained)
  • 1 cup black beans (rinsed and drained)
  • 1 8.75 oz. can yellow whole kernel corn
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1/2 tsp. paprika
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 cup shredded cheddar jack cheese
  • 1-2 Tbsp. fresh cilantro (finely chopped for garnish if desired)
  • chopped tomatoes for garnish (if desired)

Instruction

  • Fill a small pot with 1 cup water and cook quinoa according to package directions. Set aside.
  • Heat olive oil in a large nonstick skillet, over medium heat. Add ground beef and onions and cook for 8-10 minutes crumbling beef until no longer pink. Drain fat and return to burner.
  • Add quinoa, garlic, enchilada sauce, tomatoes, black beans, corn, cumin, chili powder, paprika, salt and pepper until well combined. Cook over medium-low heat until heated through, about 15 minutes.
  • Sprinkle with cheese. Cover and cook until cheese melts, about 2-3 minutes.
  • Sprinkle with chopped cilantro and chopped tomatoes and serve.