Quinoa Fiesta Enchilada Bake

By Beckylynn

Ingredients

• 1/2 tsp olive oil
• 1 clove crushed garlic
• cooking spray
• 1 1/4 cups quinoa, rinsed and drained
• 1 (8 oz) can tomato sauce
• 2 cups reduced-sodium chicken or vegetable broth*
• 1 1/2 teaspoons cumin
• 1 tbsp chipotle en adobo sauce (or more if you want it spicy)
• kosher salt and freshly ground black pepper, to taste
• 1 (4 oz) can diced green chiles
• 3/4 cup canned black beans, drained and rinsed
• 3/4 cup fresh or frozen thawed corn
• 1/4 cup chopped fresh cilantro, plus 2 tbsp for garnish
• 1 1/2 cups part-skim shredded Mexican cheese blend, divided*
• 1 medium (4 oz) haas avocado, diced
• 2 tbsp chopped scallions

Details

Adapted from skinnytaste.com

Preparation

Step 1

Preheat the oven to 400°F. Lightly spray a 9 x 12 baking dish with oil.

In a medium saucepan cook the quinoa with 1 3/4 cups broth according to package instructions; when cooked, fluff with a fork and set aside.

Meanwhile in a small saucepan heat the oil over medium low heat. Add the garlic and saute until golden, about 1 - 2 minutes. Add the tomato sauce, 1/4 tsp kosher salt, cumin, 1/4 cup broth and chipotle en adobo. If it's too thick, add 2 tbsp water to thin out. Bring to a boil and simmer 3 to 4 minutes.