Cheesy Quinoa Enchilada Casserole
Honestly- I hate cooking. Recently I’ve been making more of an effort to plan out my grocery trips and cook meals for the week so I don’t end up eating cereal 3 nights a week. Even though cereal is my favorite food, I know my husband doesn’t enjoy it for dinner every night. If you follow me on Instagram, I know I promised a recipe for you all of a dish I made this past week: Cheesy Quinoa Enchilada Casserole. I found it on Pintrest (duh), so here is my “how to” for you all!
Cheesy Quinoa Enchilada Casserole
1/2 cup (canned) black beans
1/2 cup of canned or frozen corn
1 cup cooked quinoa
1 (4.5oz) can of chopped green chiles
1 (10oz) can of enchilada sauce
1/2 tsp. Chili powder
1/2 tsp. Cumin
2 tbsp. chopped cilantro leaves
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
Toppings as desired: avocado, salsa, Roma tomato, sour cream, etc.
Directions
In a large bowl, combine black beanstalk corn, quinoa, chiles, enchilada sauce, cilantro, and spices. Mix well and add both of the cheeses. Grease an 8×8 pan and pour the delicious mixture in. Top with desired amount of extra shredded cheese, because you can’t go wrong with more cheese. Bake for 15-20 minutes at 375 degrees in the oven. Cover with toppings such as avocado and tomato, and enjoy!