Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons extra virgin olive oil
  • 1 pound lean ground turkey or chicken
  • 1 cup Bob's Red Mill quinoa (rinsed and drained)
  • 2 cups water
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1/4 teaspoon cayenne pepper
  • 1 small onion (chopped)
  • 1/2 cup portobello mushrooms (chopped)
  • 1 cup black beans (rinsed and drained)
  • 1 cup frozen corn
  • 1 cup white beans (rinsed and drained)
  • 1 cup grape tomatoes (halved (you can use canned tomatoes too))
  • 6 -6 inch gluten free tortillas
  • 3/4 cup shredded cheddar cheese
  • 2 tablespoons cilantro (chopped)

Instruction

  • Preheat oven to 425 degrees.
  • In a large skillet, add olive oil and turkey or chicken and cook for 5-8 minutes until no longer pink inside.
  • While turkey or chicken is cooking, place 1 cup rinsed quinoa and 2 cups water in medium saucepan. Bring to a boil. Reduce heat to low, cover and simmer for 15-20 minutes until liquid has disappeared. Set aside.
  • Add chili powder, cumin, cayenne pepper, onion and mushrooms. Mix well.
  • Add black beans, corn, white beans and grape tomatoes. Stir to combine. Remove from heat.
  • Spray a casserole dish with cooking spray to prevent sticking. Slice tortillas in half to make sure they fit and lay them on the bottom of the dish.
  • Next, spoon quinoa on top of tortillas. Layer with meat mixture, then sprinkle with cheese.
  • Repeats layers of tortillas, quinoa, meat mixture and cheese until ingredients run out.
  • Bake in preheated oven for 15 minutes until cheese has melted. Top with cilantro.
  • Serve immediately.