|15 min||50 min||8|
|1 can (15oz)||Black beans, canned (rinsed and drained)|
|1 1/2 cup, shredded||Cheddar cheese (or Tex Mex blend)|
|3 cup shredded||Chicken, cooked (from rotisserie or breast)|
|2 tsp||Chili powder|
|4 spray (about 1/3 second)||Cooking spray, vegetable oil|
|1 tbsp||Garlic powder|
|1/2 cup||Cilantro (coriander) (plus extra for garnish)|
|1/2 cup||Green onion (chopped, plus extra for garnish)|
|6 leaves||Kale (finely chopped)|
|1 1/2 cup, shredded||Mozzarella cheese, partially skimmed (or Tex Mex blend)|
|1 cup||Quinoa, uncooked|
|1 cup||Salsa, ready-to-serve (choose low sodium if possible)|
|1 1/2 cup||Sweet corn, canned, undrained (rinsed and drained)|
|1 cup||Tomato sauce, canned|
1. Preheat oven to 350 degrees F and spray 9 x 13 baking dish with cooking spray.
2. Cook quinoa as per package instructions and add to a large mixing bowl along with kale and mix to combine. You need quinoa to be hot, so it cooks down and reduces kale in size. This saves the extra step of sautéing.
3. Add remaining ingredients, reserving 1 1/2 cup cheese for topping, and mix well to combine. Transfer mixture to a baking dish and press on it gently to flatten. Sprinkle with remaining cheese and bake for 30 minutes uncovered.
4. Remove from the oven and sprinkle with additional cilantro and green onions. Serve warm.
Refrigerate in an airtight container for up to 3 days.
Do not bake at all. Just freeze assembled in a baking dish.
Bake frozen 15 minutes longer than the original recipe calls for.
Under bake by 15 minutes and freeze cooled.
Reheat in the oven at 375 for 15 mins (whole, assembled). Bake, cut, freeze in individual portions and then defrost in a microwave.