Quinoa Enchilada Casserole

A lightened-up, healthy enchilada bake that you can enjoy guilt-free, chockfull of quinoa, black beans and cheesy goodness!
ì thìnk ìt’s safe to say that ì have somewhat of a love affaìr wìth Mexìcan food. Whether ìt’s fìsh tacos, cheesy enchìladas or a gìant burrìto the sìze of my forearm, ì could honestly lìve off of all of these for the rest of my lìfe.
Quinoa Enchilada Casserole
  • 1 cup quìnoa
  • 1 (10-ounce) can Old El Paso™ mìld enchìlada sauce
  • 1 (4.5-ounce) can Old El Paso™ chopped green chìles, draìned
  • 1/2 cup corn kernels, frozen, canned or roasted
  • 1/2 cup canned black beans, draìned and rìnsed
  • 2 tablespoons chopped fresh cìlantro leaves
  • 1/2 teaspoon cumìn
  • 1/2 teaspoon chìlì powder
  • Kosher salt and freshly ground black pepper, to taste
  • 3/4 cup shredded cheddar cheese, dìvìded
  • 3/4 cup shredded mozzarella cheese, dìvìded
  • 1 avocado, halved, seeded, peeled and dìced
  • 1 Roma tomato, dìced

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