1 (10-ounce) can Old El Paso™ mild enchilada sauce
1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
1/2 cup corn kernels, frozen, canned or roasted
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper, to taste
3/4 cup shredded cheddar cheese, divided
3/4 cup shredded mozzarella cheese, divided
1 avocado, halved, seeded, peeled and diced
1 Roma tomato, diced
See a Cheddar Potato Casserole Recipe
Recipe:
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
Preheat oven to 375 degrees F. Lightly oil an 8×8 or 2 quart baking dish or coat with nonstick spray.
In a separate bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste.
Stir in about ½ to a cup of desired cheese.
Spread quinoa mixture into the baking dish. Top with remaining cheeses.
Place into oven and bake for 15-20 minutes or until dish is warm and the cheese has melted.