Quinoa Fiesta Enchilada Bake

 So last week for Taco Tuesday, I made this Enchilada Bake using Quinoa instead of tortillas. It was so tasty and it the spot for Mexican night. I also made Chick'n Taquitos using soy curls instead of the strips this recipe uses. Oh my gosh what a delicious meal. I need to make this enchilada bake on a regular rotation. It is so easy and comes together so fast. Also, you could sub out the black beans for pintos, or use half beans and half corn kernels. Use what you have on hand. But, make these asap! This made four healthy servings.

• 1 teaspoon minced garlic
• 3/4 cup tri-color quinoa, rinsed and drained
• 1 can tomato sauce
• 1 cup no chicken broth (I use Better Than Bouillon)
• 1 teaspoon cumin
• 1 1/2 teaspoons chipotle adobo sauce
• 1 (4 ounce) can diced green chilies
• 3/4 cup black beans, drained and rinsed
• 1/4 cup fresh cilantro, chopped
• 3/4 Daiya cheddar shreds
• 1 medium avocado, diced for garnish
• 1 scallion, sliced for garnish

In a medium saucepan cook the quinoa with 1 1/3 cup broth according to package directions. When done, fluff and set aside.

In a small saucepan add 2 tablespoons water and sauce the garlic about 2 minutes. Add the tomato sauce, cumin, chipotle adobe sauce. If it's too thick add 2 tablespoons water to thin it out. Bring to aboil and then turn down heat and simmer 3-4 minutes. Set aside.

In a large bowl combine the cooked quinoa, green chiles, black beans and 1/2 the cilantro. Stir in 1/4 cup cheese and mix well. 

Place in a 8x8 baking dish and spread out evenly.

Top with enchilada sauce and spread it out.

Top with the remainder of the cheese.

Cover with parchment paper and then foil. Bake in oven 20-25 minutes until it's hot and the cheese has melted. 

To serve, top with chopped avocado, scallions and cilantro. I also made the above mentioned taquitos to go with the dish. 

Enjoy! If you make this be sure to leave me a comment!!