4.5/5
(6 Votes)
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
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.