Enchilada Casserole with Quinoa and Beans

By cmschnettler

Ingredients

• 4 cups cooked quinoa
• 1 can drained and rinsed black beans
• 1 cup roasted sweet potato
• 4 chives, snipped
• 1 cup salsa
• 1/2 cup shredded Mexican blend cheese
• 1 cup frozen whole kernel corn
• 1 10-ounce can/pouch mild enchilada sauce
• 6 6-inch corn tortillas, each torn into quarters
• 1/4 cup shredded Mexican blend cheese

Details

Servings 6
Adapted from recipe.com

Preparation

Step 1

.Preheat oven to 375° F. In a large bowl, mix together quinoa, black beans, sweet potato, chives, salsa, cheese, and corn; set aside. Spoon 2 tablespoons of the enchilada sauce in the bottom of a 3 1/2- to 4-quart baking dish. Arrange half of the tortilla pieces in the bottom of the pan over sauce, overlapping as necessary.

2. Spoon one half of the quinoa mixture over tortillas in pan. Repeat layering tortillas and quinoa mixture once more, ending with quinoa mixture. Pour remaining enchilada sauce over all. Cover; bake for 30-35 minutes. Top with additional cheese.