Turn your favorite Mexican dish into a healthy, plant-forward casserole. Packed with veggies, beans, and quinoa, this one-dish meal will satisfy your enchilada craving and keep you energized for hours.

Servings: 8

Serving Size: About 1.5 cups (220g)

Prep Time: 15 minutes

Total Time: 45 minutes

Nutrition Facts: 246 calories / 38g carbs / 13g protein / 6g fat 

Ingredients:

• 1 cup (170g) uncooked quinoa
• 3 cups (405g) bell pepper, assorted colors  (diced)
• 1 cup (160g) onion (diced)
• 1 clove (3g) garlic (minced)
• 15-ounce (425g) can black beans (drained and rinsed)
• 1 cup (165g) frozen corn
• 2 tablespoons lime juice 
• ½ teaspoon salt 
• 1 ½ cups (168g) “Kraft” 2% milk shredded Mexican style four cheese
• 1 ½ cups (366g) “Old El Paso” enchilada sauce

Instructions:

1. Preheat the oven to 350 degrees.
2. Cook quinoa according to package directions.
3. While quinoa is cooking, add a 1-second spray of pan spray to a large saute pan. Over medium heat, saute peppers, onions, and garlic until they begin to soften, about 5 minutes. Add in black beans, corn, lime juice, salt, and pepper to taste. Cook mixture for 2 minutes, until corn is warmed. 
4. Combine bean mixture and cooked quinoa in a large mixing bowl. Add in 1 cup of the shredded cheese and the enchilada sauce. Mix together until combined with a large wooden spoon.
5. Pour mixture into a 9×13 baking dish. Top with remaining ½ cup cheese.
6. Cover with foil and bake for 20 minutes. Remove foil and put back in the oven for another 8-10 minutes, until the cheese is melted. Garnish with optional toppings, if using.

Notes:

1. Optional toppings: sliced green onions, cilantro, fresh sliced jalapenos (macros not included)
2. Casserole may be stored in an airtight container in the fridge for up to 3 days and in the freezer for up to 3 months. Reheat in the oven, covered.