Vegetarian

Quinoa Enchilada Casserole is for Dinner.

Quinoa Enchilada Casserole takes several minutes to prepare.

Quinoa Enchilada Casserole takes several minutes to cook.

Quinoa Enchilada Casserole makes 6 servings.

The ingredients for Quinoa Enchilada Casserole are:

1 cup quinoa
1 can (10-ounce) Old El Paso? mild enchilada sauce
1 can (4.5-ounce) Old El Paso? chopped green chiles, drained
1/2 cup canned corn kernels, drained
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper, to taste
3/4 cup shredded cheddar cheese, divided
3/4 cup shredded mozzarella cheese, divided
1 avocado, halved, seeded, peeled and diced
1 Roma tomato, diced

Here is how you make Quinoa Enchilada Casserole:

In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.Preheat oven to 375 degrees F. Lightly oil an 9x13 baking dish or coat with nonstick spray.In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.Serve immediately, garnished with avocado and tomato, if desired.http://damndelicious.net/2014/07/07/quinoa-enchilada-casserole/Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user ELLAJH.

The nutritional information for Quinoa Enchilada Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 323.3

• Total Fat: 15.2 g
• Cholesterol: 37.5 mg
• Sodium: 722.7 mg
• Total Carbs: 29.9 g
• Dietary Fiber: 4.9 g
• Protein: 16.5 g