These vegetarian-inspired enchiladas will have you running back for more!
Ingredients
1 cup
Quinoa, uncooked
1 can (10oz)
Enchilada sauce, canned
(mild)
1 can (4oz)
Green chiles, canned
(drained, chopped)
1/2 cup
Frozen yellow corn kernels
(or canned)
1/2 cup
Black beans, canned
(drained, rinsed)
2 tbsp
Cilantro (coriander)
(chopped)
1/2 tsp
Chili powder
1 pinch
Kosher salt
1 dash
Black pepper
3/4 cup shredded
Cheddar cheese, reduced fat (18%)
3/4 cup, shredded
Mozzarella cheese, partially skimmed
(divided)
1 avocado(s)
Avocado
(peeled, diced, optional)
1 tomato
Roma tomatoes
(diced, optional)
Instructions
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.
