Ingredients

The following ingredients have 4 Servings
  • 2 cups water
  • 1 cup quinoa
  • 2 tablespoons olive oil
  • 1 small yellow onion (peeled and diced)
  • 1 green bell pepper (cored and diced)
  • 1 red bell pepper (cored and diced)
  • 1 jalapeno (seeded and diced)
  • 1 ounce packet taco seasoning
  • 2 cloves garlic
  • 15 ounce can black beans (drained and rinsed)
  • 4 ounce can diced green chiles
  • 1 cup frozen corn kernels
  • 1/4 cup minced cilantro or parsley
  • 10 ounce can or jar enchilada sauce ((mild, medium, or spicy — whichever you prefer))
  • 2 cups shredded Mexican blend cheese
  • Sliced avocado (for topping, optional)

Instruction

  • Preheat oven to 350 °F and spray a 9x13 oven-safe casserole dish with non-stick cooking spray, set aside.
  • In a medium-sized pot add water and quinoa and set over high heat.
  • When the water is boiling, reduce the heat to low, cover the pot, and cook for 15-20 minutes or until the quinoa is fully cooked and the water is absorbed. Set aside.
  • In a large 12-inch skillet set over medium-high heat add olive oil.
  • When the oil is hot add in the onion, bell peppers, jalapeno, and the taco seasoning.
  • Saute for about 5 minutes or until the onions are translucent and the peppers are starting to soften. Add in the garlic and saute for another 30 seconds until fragrant.
  • Remove the pan from the heat and mix in cooked quinoa, black beans, green chiles, corn kernels, cilantro, and enchilada sauce. Stir to combine.
  • Add the ingredients in the pan to your prepared baking dish and cover with shredded cheese.
  • Cover the pan with foil and bake for 20 minutes.
  • Remove the foil and continue baking for another 10 minutes or until the cheese is melted and lightly browned.
  • Serve with sliced avocado on top.