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