Here is a vegetarian option inspired by one of my favorite recipe websites.
Quinoa Enchilada Bake
Author: Christopher Kosovich
- ½ tsp olive oil
- 2 clove crushed garlic
- cooking spray
- 1¼ cups quinoa, rinsed and drained
- 1 (8 oz) can tomato sauce
- 2 cups reduced-sodium chicken or vegetable broth*
- 1½ teaspoons cumin
- 3 tbsp chipotle en adobo sauce, make sure to chop up some of the pepper in the sauce (or more if you want it spicy)
- kosher salt and freshly ground black pepper, to taste
- 1 (4 oz) can diced green chiles
- ¾ cup canned black beans, drained and rinsed
- ¾ cup fresh or frozen thawed corn
- ¼ cup chopped fresh cilantro, plus 2 tbsp for garnish
- 1½ cups part-skim shredded Mexican cheese blend, divided*
- 1 medium (4 oz) haas avocado, diced
- 2 tbsp chopped scallions
- Preheat the oven to 400°F. Lightly spray a 9 x 12 baking dish with oil.
- In a medium saucepan cook the quinoa with 1¾ cups broth according to package instructions; when cooked, fluff with a fork and set aside.
- Meanwhile in a small saucepan heat the oil over medium low heat.
- Add the garlic and saute until golden, about 1 - 2 minutes.
- Add the tomato sauce, ¼ tsp kosher salt, cumin, ¼ cup broth and chipotle en adobo. If it's too thick, add 2 tbsp water to thin out.
- Bring to a boil and simmer 3 to 4 minutes.
- In a large bowl combine the cooked quinoa, green chiles, corn, black beans and ¼ cup cilantro.
- Stir in ½ cup of the cheese and mix will.
- Place into the baking dish and spread out.
- Top with the enchilada sauce and remaining cheese.
- Cover with foil and bake until hot the cheese is melted, about 20 to 25 minutes.
- To serve, top with avocado, scallions and remaining fresh cilantro.
- Cut into 6 pieces and serve right away.