Today I bring you a vegetarian dish on my path to a more plant based diet.

Quinoa Enchilada Casserole

Ingredients:

2 cups cooked Quinoa

1 can black beans rinsed

2 cans green enchilada sauce (10 oz cans)

1 can roasted corn kernels

3 oz chopped green chili’s

1.5 cups of cheddar and mozzarella (1/2 in mixture and 1/2 on top)

How to:

Put all ingredients into a cooking pan and bake at 375 for 15 minutes or until the cheese is well melted on top.

Enjoy & save some for lunches throughout the week.