1 cup uncooked quinoa
2 cups of water
1 tbsp of olive oil
3 garlic cloves minced
1 red pepper diced
1 cup frozen corn
1 tsp of chili powder
1 15 oz can of black beans drained
1 15 oz can of pinto beans drained
2 cups of red enchilada sauce
2 cups of shredded mexican cheese
Preheat the oven to 350 degrees and spray a 9x13 in pan with cooking spray.
Add quinoa and water to medium saucepan and bring to a boil. Boil for 5 minutes then turn the heat down and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside in a mixing bowl.
In a large skillet over medium high heat up the olive oil and garlic. Saute until soft, about 5 minutes.
Add peppers and corn and saute for 5 more minutes then add chili powder
In a large mixing bowl stir quinoa and black beans. Add the veggie mixture and combine, stir in 1/2 of the cheese and all of the Enchilada sauce.
Pour the mixture into the 9x13 pan, sprinkle remaining cheese on top. Then cover with foil and bake for 20 minutes, remove foil and bake for 10 minutes longer until cheese is melted and bubbly. Remove and cool!
Amazing left overs also