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Quinoa Enchilada Bake

Author: Christopher Kosovich

Ingredients

  • 1/2 tsp olive oil
  • 2 clove crushed garlic
  • cooking spray
  • 1 1/4 cups quinoa rinsed and drained
  • 1 8 oz can tomato sauce
  • 2 cups reduced-sodium chicken or vegetable broth*
  • 1 1/2 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
  • 3/4 cup canned black beans drained and rinsed
  • 3/4 cup fresh or frozen thawed corn
  • 1/4 cup chopped fresh cilantro plus 2 tbsp for garnish
  • 1 1/2 cups part-skim shredded Mexican cheese blend divided*
  • 1 medium 4 oz haas avocado, diced
  • 2 tbsp chopped scallions

Instructions

  • Preheat the oven to 400°F. Lightly spray a 9 x 12 baking dish with oil.
  • In a medium saucepan cook the quinoa with 1 3/4 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, 1/4 tsp kosher salt, cumin, 1/4 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 1/4 cup cilantro.
  • Stir in 1/2 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.