Quinoa Enchilada Bake

If I could, I would pack my bags and head to the beaches of sunny Mexico!  My husband has been there numerous times and raves about the food.  I realize my experience of "Mexican" food really fits into the Tex-Mex category, but you can't go wrong with spices, avocado and lime.  One of our favourite spins on enchiladas is this Quinoa Enchilada Bake.  It's vegetarian and a great Meatless Monday option.  Why not give it a try?

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QUINOA ENCHILADA BAKE

PREP TIME:  15 MIN    |    COOK TIME:  30 MIN    |    TOTAL TIME:  25 MIN

INGREDIENTS (serves 6)

• 1 cup quinoa

• 1 can enchilada sauce

• 1 can green chiles, drained

• 1/2 cup whole corn kernels

• 1/2 cup black beans, rinsed,drained

• 1 red bell pepper diced

• 1/2 tsp cumin

• 1/2 tsp chili powder

• 1 1/2 cups marble cheese, divided

• 1 roma tomato

• 1 avocado

• lime wedges

DIRECTIONS

• Cook quinoa according to package instructions

• Pre-heat oven to 350° F and lightly grease 8x8 baking dish

• In a large bowl, mix quinoa + enchilada sauce + chiles + corn + black beans + red pepper + spices + 1 cup of cheese

• Bake initially for 20 minutes

• Sprinkle remaining cheese on top and bake for 10 minutes

• Garnish with tomato, avocado, wedges of lime

• Enjoy!

* Original recipe adapted here.