Quinoa Enchilada Casserole

If you are wondering what I like to serve with all of the enchiladas, tacos, burritos, etc. that we often have for dinner, I thought I would share a few of my favorite Mexican inspired side dishes. This Quinoa Enchilada Casserole is a healthier option than rice, but just as warm and comforting.☺️Bring 1 cup quinoa and 2 cups chicken broth to a boil. Cover and reduce heat to low. Simmer for 25 minutes (don’t take the lid off!)

After 25 minutes, fluff with a fork and transfer to a mixing bowl. 


~1 cup homemade enchilada sauce*

~1 can drained and rinsed black beans

~Kernels from 4 cobs of corn (you can use canned, but corn off the cob is SO MUCH BETTER.)

~Handful of chopped cilantro

~1 can diced tomatoes or Rotel drained (depending on how much spice you like)

~4oz can diced green chilies 

~1/2 tsp cumin

~1/2 tsp chili powder

~1 cup shredded Mexican cheese

Fold together with a spatula. 
*I will share my favorite enchilada sauce recipe soon, however you can use store bought for convenience if you’d like. 
Generously coat a small baking dish and pour in your mixture. Top with 1 cup mozzarella. Bake in a 375 degree oven for 20-25 minutes.

Top with avocado for added deliciousness.🙌🏼

Adapted from: Damn Delicious

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