…very healthy, indeed!  You may notice that there is no meat listed in the ingredients. It’s vegetarian–shocker, I know! If I hadn’t made it myself, I’d have sworn that there was meat hidden in there somewhere. This dish was fantastic without it. And this is coming from an unrepentant meat-eater, mind you.

This quinoa enchilada casserole manages to be delicious, vegetarian, low-cal (only 285 calories per serving!), quick to make (only about 40 minutes, including prep time), and rich in good protein. I could use more healthy recipes like this in my life, couldn’t you? Like and share plenty if you do! I hope that you enjoy eating this as much as I did.

Ingredients

1 cup quinoa
1 (10-ounce) can Old El Paso™ mild enchilada sauce
1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
1/2 cup corn kernels, frozen, canned or roasted
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper, to taste
3/4 cup shredded cheddar cheese, divided
3/4 cup shredded mozzarella cheese, divided
1 avocado, halved, seeded, peeled and diced
1 Roma tomato, diced

Instructions:

Cook quinoa according to package instructions; set aside.

Preheat oven to 375 degrees F. Spray an 8×8 or 2 quart baking dish nonstick spray.

Combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.

Add quinoa mixture into the baking dish. Top with remaining cheeses. Bake until bubbly and cheeses have melted, about 15 minutes.

(For a fantastic Mexican-style appetizer) NEXT PAGE>>

Quick Tip: If you like hot and spicy dishes, use hot enchilada sauce instead of mild one!

Thank you for this delicious recipe DamnDelicious.