These vegetarian-inspired enchiladas will have you running back for more!
1 can (10oz)
Enchilada sauce, canned
1 can (4oz)
Green chiles, canned
Frozen yellow corn kernels
Black beans, canned
3/4 cup shredded
Cheddar cheese, reduced fat (18%)
3/4 cup, shredded
Mozzarella cheese, partially skimmed
(peeled, diced, optional)
In a large saucepan cook quinoa according to package instructions; set aside.
Preheat oven to 375F (190C). Lightly oil an 8×8 or 2-quart baking dish or coat with nonstick spray.
In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin, and chili powder; season with salt and pepper, to taste. Stir in half the cheddar cheese and half the mozzarella cheese.
Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, for about 15 minutes.
Serve immediately, garnished with avocado and tomato, if desired.