So excited to share this healthy enchilada alternative. As someone who loves flavorful food, I can be pretty picky when it comes to my cravings. This recipe honestly hits the spot. It’s satisfying yet light and the best part is that it’s healthier than traditional enchiladas!
Quinoa Enchilada Casserole
Ingredients:
-1 cup quinoa
-1 (10-ounce) can Old El Paso enchilada sauce
-1/2 cup canned black beans, drained and rinsed
-2 tablespoons chopped fresh cilantro leaves
-3 tablespoons chopped spinach
-1 seeded and chopped jalapeno
-1 chopped green onion
-1-2 cloves of minced garlic
-1/2 teaspoon cumin
-1/2 teaspoon chili powder
-1/2 teaspoon taco seasoning
-Kosher salt and freshly ground black pepper, to taste
-1/2 cup shredded Mexican blend cheese, divided
-1/2 cup shredded mozzarella cheese, divided
-1 avocado, halved, seeded, peeled and diced
-1 tomato, diced
-1/4 onion chopped
Directions:
1. Preheat your oven to 350 degrees
2. Cook the quinoa with 2 cups of water according to the package.
2. Once cooked, remove from into a bowl and combine the quinoa, beans, jalapeno, onions, cilantro, spinach, tomato, garlic, cumin powder, taco seasoning, chili powder, salt, and pepper.
3. Stir in 1/4 cup mexican cheese and 1/4 cup mozzarella cheese.
4. Spread quinoa mixture into an oiled baking dish.
5. Top with remaining cheeses.
6. Place into oven and bake until cheeses have melted (~15 min).
7. Top with green onion, avocado.
Serve with your preference of salsa, sour cream, or hot sauce! .
Sweetened With Spice 
Looks delicious!
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