Ingredients
½tspolive oil
1clovegarlic,crushed
Cooking spray
1¼cupsquinoa,rinsed and drained
8oztomato sauce,(1 can)
2cupsreduced-sodium chicken broth,or vegetable broth
1½tspcumin
1tbspchipotle en adobo sauce,more for a spicier dish
Kosher salt and freshly ground black pepper,to taste
4ozdiced green chiles,(1 can)
¾cupcanned black beans,drained and rinsed
¾cupcorn,fresh or frozen, thawed
¼cupfresh cilantro,chopped, plus 2 tbsp for garnish
1½cupsMexican cheese blend,part-skim, shredded, divided
4ozhaas avocado,diced
2tbspscallions,chopped
Preparation
Preheat the oven to 400 degrees F.
Lightly spray a 9×12-inch 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 for 1 to 2 minutes until golden.
Add the tomato sauce, ¼ teaspoon kosher salt, cumin, ¼ cup broth and chipotle en adobo. If it’s too thick, add 2 tablespoons water to thin it out. Bring to a boil and simmer for 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 for 20 to 25 minutes until hot and the cheese is melted.
To serve, top with avocado, scallions and remaining fresh cilantro. Cut into 6 pieces and serve right away.
