Quinoa Enchilada Bake

This recipe is so versatile. You can add things or take things out. Originally it does not call for meat, so you can make this a meatless dish, just take out the meat and taco seasoning.
**The enchilada sauce you can add as much or as little as you want. My friend adds 20 oz of enchilada sauce where I accidentally made it once without any and it still tasted good.**


1 C Quinoa
2 C water
1 lb ground beef or ground turkey
taco seasoning
1 can mild enchilada sauce**
1 4.5 oz chopped green chiles, drained
1 can black beans, drained and rinsed
1 can corn
2 Tbs. chopped fresh cilantro
1/2 tsp cumin
1/2 tsp chili powder
salt and pepper to taste
3/4 C shredded cheddar cheese, divided
3/4 C shredded mozzarella cheese, divided
1 avocado diced
1 tomato diced

Add quinoa in a pot with the 2 C of water. Cook Quinoa according to package.
Meanwhile cook ground meat in a pan and add taco seasoning.

Preheat oven to 375 degrees.
In a large bowl, combine cooked quinoa, meat, enchilada sauce, green chiles, corn, black beans, cilantro, cumin, chili powder, salt and pepper. Stir in 1/2 C of cheddar and mozzarella cheese.
Spread mixture into a baking/casserole dish. Top with the remaining cheese. Put in oven and bake for 15 minutes or until the cheese is melted.
Serve with fresh avocado and tomato on top.