Skinny Enchilada Casserole

This enchilada casserole is the perfect one pot meal. End the meal on a sweet note with some refreshing mango or watermelon.

Ingredients

1 cup quinoa
2 cups water
1 can enchilada sauce
1 15-oz can black beans drained and rinsed
1 15-oz can corn no sodium added, drained and rinsed

1 4.5-oz can diced green chili peppers
1/4 cup cilantro fresh, chopped
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 cup colby jack cheese low fat or no fat
1 cup tomatoes diced
1 medium avocado diced

Directions

Read step by step direction with photos here. Preheat the oven to 350 degrees.

In a large pan bring the water and quinoa to a boil. Once it reaches a boil, cover and reduce heat to a simmer over low heat. Cook for 15 minutes or until the grains look translucent and the germ has spiraled out from the grains.

Once the quinoa is done, fold in the remaining ingredients except for tomatoes, avocado, and 1⁄2 cup of cheese.

Lightly grease a large baking dish with cooking spray. Spread the mixture in the baking dish evenly and sprinkle the remaining 1⁄2 cup of cheese on top.

Bake in the oven for 15-20 minutes.
Top casserole with diced avocado and tomatoes.