Healthy Enchilada Casserole Surprise

Pat Duran

By
@kitchenChatter

This is a great recipe for Cinco De Mayo..this was served at last years celebration at a casino party. It is not exactly the same, but it is pretty darn close and my family loves this one. I even liked it and I usually don't like to eat spicy foods because of my reflux...but I took my medicine and enjoyed it with pleasure.
I hope you give it a try. This tastes even better the next day- that is if there are any leftovers...


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Comments:

Serves:

6

Prep:

10 Min

Cook:

35 Min

Method:

Bake

Ingredients

1 pkg
5.46 oz. quinoa with roasted garlic or 1 cup of quinoa
10 oz
can mild enchilada sauce
14 oz
can roasted corn, drained
1 c
canned black beans, drained and rinsed
2 Tbsp
chopped cilantro leaves
1 tsp
crushed red pepper, i use a pizza hut packet
1/2 tsp
chili powder
to taste
black pepper and salt
1 c
shredded cheddar cheese, divided
1 c
shredded mozzarella cheese, divided
1 medium
avocado, halved, seeded, peeled and diced
1 medium
tomato, seeded and diced

Directions Step-By-Step

1
In a large saucepan cook quinoa according to package directions; set aside. Heat oven to 375^. Lightly spray a 2 quart baking dish with non-stick butter spray.
2
In a large bowl combine the cooked quinoa, enchilada sauce, corn(you can use frozen corn),black beans, cilantro, red pepper seeds, chili powder, salt and pepper to taste.
3
Stir in 3/4 cup of each cheese.
Pour the quinoa mixture into the baking dish.
4
Top with the remaining cheeses.
Bake until bubbly and cheeses have melted, it takes about 15 minutes in my oven.
5
Garnish each serving with the avocado and tomato.
This mixture tastes great with flour tortillas. My son fills a tortilla with the mixture and rolls it up to eat.
I squeezed lime juice over the avocado and tomato to keep it fresh.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy