|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 | cup | Quinoa flakes | 1 1/4 | cups | mexican sauces | 2/3 | tablespoon | chile, hot, green or red, chopped | 1/2 | cup | corn canned | 1/2 | cup | black beans, canned, Bush's | 2 | tablespoon | cilantro, fresh, chopped | 1/2 | teaspoon | Spices, ground cumin | 1 | dash | salt to taste | 1 | dash | pepper, to taste | 1/2 | cup, shredded | shredded cheddar cheese | 3/4 | cup, shredded | mozzarella cheese |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside. | | 2 | Preheat oven to 375 degrees F. Lightly oil an 8x8 or 2 quart baking dish or coat with nonstick spray. | | 3 | In a large bowl, combine quinoa, enchilada sauce, green chiles, 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. | | 4 | Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes. | | 5 | Serve immediately, garnished with avocado and tomato, if desired. |
|
