Meatless Mexican Enchilada Casserole

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Well, it’s February and I don’t know about everyone else… But I’m starting to feel like winter is NEVERRRR going to be over! We are pretty much in the eye of the storm here in the Midwest experiencing teases of spring one day and arctic blasts the next. If you’re like me and you need some comfort food to spice you up on those below zero days, try this recipe! You can make this as a casserole, use it as a dip with chips, or you can roll it up as traditional enchiladas… whichever you prefer. I may or may not have eaten mine straight out of the dish… ๐Ÿ˜‰ MMM MMM Delish!!

Ingredients:

1 cup quinoa
1 can (10-ounce) enchilada sauce
1 can (4.5 ounce) chopped green chilies, drained
1/2 cup canned corn kernels, drained
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon cumin
1/2 teaspoon chili powder
3/4 cup shredded Daiya (vegan) or regular cheddar cheese, divided
3/4 cup shredded Diaya (vegan)ย or regular mozzarella cheese, divided
1 avocado, halved, seeded, peeled and diced
1 Roma tomato, diced
Salt & pepper to taste

Instructions:

In a large saucepan of 2 cups water, cook quinoa according to package instructions and set aside.
Preheat oven to 375 degrees F.
Lightly oil an 8×8 or 2 quart baking dish or coat with nonstick spray
In a large bowl, combine quinoa, enchilada sauce, green chilies, corn, black beans, cilantro, cumin and chili powder. Season with salt and pepper to taste.
Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
Spread quinoa mixture into the prepared baking dish.
Top with remaining cheeses.
Place in oven and bake until bubbly and cheeses have melted. (About 15 minutes)
Serve immediately, garnished with avocado and tomato, if desired.

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