QUINOA ENCHILADA CASSEROLE

QUINOA ENCHILADA CASSEROLE

Fixings:

1 cup quinoa

1 (10-ounce) would Old El Paso™ gentle enchilada be able to sauce

1 (4.5-ounce) can Old El Paso™ slashed green chiles, depleted

1/2 cup corn parts, frozen, canned or simmered

1/2 cup canned dark beans, depleted and flushed

2 tablespoons slashed new cilantro leaves

1/2 teaspoon cumin

1/2 teaspoon bean stew powder

Fit salt and newly ground dark pepper, to taste

3/4 cup destroyed cheddar, isolated

3/4 cup destroyed mozzarella cheddar, isolated

1 avocado, divided, cultivated, stripped and diced

1 Roma tomato, diced

Headings:

In an enormous pan of 2 cups water, cook quinoa as per bundle guidelines; put away.

Preheat broiler to 375 degrees F. Softly oil a 8×8 or 2 quart baking dish or coat with nonstick shower.

In an enormous bowl, consolidate quinoa, enchilada sauce, green chiles, corn, dark beans, cilantro, cumin and stew powder; season with salt and pepper, to taste. Mix in 1/2 cup cheddar and 1/2 cup mozzarella cheddar.

Spread quinoa combination into the pre-arranged baking dish. Top with outstanding cheeses. Place into broiler and heat until effervescent and cheeses have softened, around 15 minutes.

Serve right away, embellished with avocado and tomato, whenever wanted. Appreciate it!

QUINOA ENCHILADA CASSEROLE VIDEO