Ingredients
| 1 | cup dry quinoa |
| 1 | small can enchilada sauce |
| 1 | can corn (no salt added) |
| 1 | can tomatoes with green chilis |
| 2 | cans black beans (no salt added) |
| 2 | tablespoons cilantro (fresh or dried) |
| 1 | teaspoon cumin |
| 1/2 | teaspoon chili powder |
| salt and pepper, to taste | |
| 1/2 | cup cheddar cheese, divided |
| 1/2 | cup mozzarella cheese, divided |
| avocado, to taste |
Instructions
Cook quinoa as directed on package. Combine cooked quinoa, enchilada sauce, corn, tomatoes, black beans, cilantro, cumin, chili powder, salt and pepper. Stir in 1/3 cup cheddar and 1/3 cup mozzarella cheese. Spread into a greased baking dish. Top with remaining cheeses. Bake at 375 degrees F for 25-30 minutes or until cheese melts. Top with avocado to serve. You can substitute enchilada sauce with salsa and add other toppings, such as tomatoes, jalapenos, sour cream or plain Greek yogurt. Serves 8-12
