Quinoa Enchilada Casserole

My love for Mexican food has resurfaced! Subtract the flour tortillas, add some quinoa and you're left with this delicious (and healthy!) Quinoa Enchilada Casserole.

To be quite frank with you, I was nervous to try this recipe because I have never had quinoa before. After one bite, I knew this recipe needed to be added to our rotating list of weekly dinners. Healthy and delicious? Score!

We were able to get 6 servings from this recipe, so plan accordingly.

Ingredients

1 cup quinoa - I used red, unbleached quinoa

1 (10-oz) can enchilada sauce

1 green pepper

1/2 cup corn - frozen or canned

1/2 cup canned black beans - drained and rinsed

1 tomato

1/2 teaspoon cumin

1/2 teaspoon chili powder

salt and pepper to taste

3/4 cups shredded cheddar cheese

3/4 cups shredded mozzarella cheese

1 avocado

Directions

1. In a large saucepan, cook quinoa in 2 cups water. Cook according to package directions.

2. While quinoa is cooking, preheat oven to 375 degrees F. Coat an 8x8 or 2 quart baking dish with nonstick cooking spray.

3. In a large bowl, combine quinoa, enchilada sauce, green pepper, corn, black beans, tomato, cumin, chili powder, salt and pepper. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.

4. Spread quinoa mixture into coated baking dish. Top with remaining cheeses.

5. Place into oven and bake until bubbly and cheese melts, about 20 minutes.

6. Serve immediately, garnished with avocado and more tomato, if desired.

Do you like quinoa and eat it on a regular basis?

If you make this recipe, let me know how you liked it!