healthy enchilada casserole surprise

Name: Healthy Enchilada Casserole Surprise
Prep time: 10 min
Cook time: 35 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 package(s) 5.46 oz. quinoa with roasted garlic or 1 cup of quinoa; 10 ounce(s) can mild enchilada sauce; 14 ounce(s) can roasted corn, drained; 1 cup(s) canned black beans, drained and rinsed; 2 tablespoon(s) chopped cilantro leaves; 1 teaspoon(s) crushed red pepper, i use a pizza hut packet; 1/2 teaspoon(s) chili powder; to taste - black pepper and salt; 1 cup(s) shredded cheddar cheese, divided; 1 cup(s) shredded mozzarella cheese, divided; 1 medium avocado, halved, seeded, peeled and diced; 1 medium tomato, seeded and diced

(1 RATING)

50 Pinches 7 Photos

Pat Duran

Las Vegas, NV

Updated on Apr 28, 2015

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...

Rate

prep time 10 Min

cook time 35 Min

method Bake

yield 6 serving(s)

Ingredients

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

How To Make healthy enchilada casserole surprise

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.

Step 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.
Step 3

Stir in 3/4 cup of each cheese. Pour the quinoa mixture into the baking dish.
Step 4

Top with the remaining cheeses. Bake until bubbly and cheeses have melted, it takes about 15 minutes in my oven.
Step 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.
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