(This makes one tray, if you’d like to make a freezer meal too be sure to double!)
3 cups cooked quinoa
1 (10-ounce) can green enchilada sauce
1 (4.5-ounce) can chopped green chiles, drained
1/2 cup corn kernels (I used frozen)
1 can canned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro
1/2 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper, to taste
2 cups shredded cheese (one cup mixed in, one on top)
1 avocado, halved, seeded, peeled and diced
1 tomato, diced
Preheat oven to 375 degrees F. Lightly oil an disposable baking sheet (about 9 x 13).
In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1 cup of cheese.
Spread quinoa mixture into the baking dish. Top with the remaining cup of cheese. Back for 30 minutes, or until warm and cheese is melted.
What really makes it taste fresh is the two fresh toppings. Be sure to top generously with avocado and tomato just before serving.
If you make a frozen pan be sure to cover tightly with tin foil before freezing. When you’re ready to bake it, defrost overnight and cook as directed above.