10ounce(284ml) can or jar enchilada sauce(mild, medium, or spicy — whichever you prefer)
2cups(224g)shredded Mexican blend cheese
Sliced avocadofor topping, optional
Instructions
Preheat oven to 350 °F (177 °C) and spray a 9x13 oven-safe casserole dish with non-stick cooking spray, set aside.
In a medium-sized pot add water and quinoa and set over high heat.
When the water is boiling, reduce the heat to low, cover the pot, and cook for 15-20 minutes or until the quinoa is fully cooked and the water is absorbed. Set aside.
In a large 12-inch skillet set over medium-high heat add olive oil.
When the oil is hot add in the onion, bell peppers, jalapeno, and the taco seasoning.
Saute for about 5 minutes or until the onions are translucent and the peppers are starting to soften. Add in the garlic and saute for another 30 seconds until fragrant.
Remove the pan from the heat and mix in cooked quinoa, black beans, green chiles, corn kernels, cilantro, and enchilada sauce. Stir to combine.
Add the ingredients in the pan to your prepared baking dish and cover with shredded cheese.
Cover the pan with foil and bake for 20 minutes.
Remove the foil and continue baking for another 10 minutes or until the cheese is melted and lightly browned.
Serve with sliced avocado on top.
Notes
If you do not want to use a packet of taco seasoning you could also use 1-2 tablespoons of homemade fajita seasoning.