Black Bean & Corn Enchilada Quinoa Casserole

Name: Black Bean & Corn Enchilada Quinoa Casserole
Ingredients: 1 cup uncooked quinoa, rinsed well; 2 cups water; 1 tbsp. olive oil; 1 small onion, chopped; 4 cloves garlic, minced; 1-2 jalapenos, seeded and diced; 2 bell peppers (any color), seeded and diced; 1 bag (12 oz.) frozen corn; 1 lime, juiced; 1 tbsp. chili powder; 1 tsp. ground cumin; Salt and pepper, to taste; 1/3 cup chopped cilantro; 2 cans (15 oz. each) black beans, drained and rinsed; 1 can (20 oz.) red enchilada sauce (you can use two 10 oz. cans or homemade); 2 cups (8 oz.) shredded Mexican or Cheddar cheese; Garnish: additional cilantro, sliced green onion, avocado, chopped tomatoes or sour cream

Black Bean & Corn Enchilada Quinoa Casserole was pinched from <a href="http://www.lovebakesgoodcakes.com/2015/02/black-bean-corn-enchilada-quinoa.html" target="_blank">www.lovebakesgoodcakes.com.</a>

INGREDIENTS

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1 cup uncooked quinoa, rinsed well

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2 cups water

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1 tbsp. olive oil

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1 small onion, chopped

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4 cloves garlic, minced

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1-2 jalapenos, seeded and diced

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2 bell peppers (any color), seeded and diced

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1 bag (12 oz.) frozen corn

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1 lime, juiced

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1 tbsp. chili powder

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1 tsp. ground cumin

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Salt and pepper, to taste

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1/3 cup chopped cilantro

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2 cans (15 oz. each) black beans, drained and rinsed

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1 can (20 oz.) red enchilada sauce (you can use two 10 oz. cans or homemade)

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2 cups (8 oz.) shredded Mexican or Cheddar cheese

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Garnish: additional cilantro, sliced green onion, avocado, chopped tomatoes or sour cream

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