By Chef Alli
Quinoa Enchilada Bake
Ingredients
- 1 cup quinoa, any color, cooked according to package directions, cooled and fluffed
- 10 oz. can green enchilada sauce
- 4 oz. can chopped green chiles
- 1 cup frozen corn, thawed
- 1 cup cooked black beans (if canned, drained and rinsed)
- 2-3 Tbs. chopped fresh cilantro
- 1 cup shredded sharp cheddar
- Toppings: salsa, cotija cheese crumbles, chopped avocado, chopped tomatoes, fresh cilantro, sour cream
Instructions
Preheat oven to 375 degrees F. In a large bowl, combine quinoa, enchilada sauce, green chilies, corn, black beans, cilantro, and spices; season to taste with salt and pepper; fold in cheddar cheese. Spread quinoa mixture into a greased 10” cast iron skillet or baking dish.
Bake, uncovered, for 15-20 minutes or until hot throughout. Remove from oven and top with salsa, cotija cheese, avocado, tomatoes, sour cream and cilantro, as desired.
