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Quinoa Fiesta Enchilada Bake
  • ½ tsp olive oil
  • 1 clove crushed garlic
  • cooking spray
  • 1 ¼ cups quinoa, rinsed and drained
  • 1 8 oz can tomato sauce
  • 2 cups reduced-sodium chicken or vegetable broth*
  • 1 ½ teaspoons cumin
  • 1 tbsp chipotle en adobo sauce, or more if you want it spicy
  • kosher salt and freshly ground black pepper, to taste
  • 1 4 oz can diced green chiles
  • ¾ cup canned black beans, drained and rinsed
  • ¾ cup fresh or frozen thawed corn
  • ¼ cup chopped fresh cilantro, plus 2 tbsp for garnish
  • 1 ½ cups part-skim shredded Mexican cheese blend, divided*
  • 1 medium, 4 oz haas avocado, diced
  • 2 tbsp chopped scallions
  • note: For gluten-free be sure to check the labels.
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