Servings: 6 to 331cal

cooking spray cooking spray
1 1/4 cups quinoa, rinsed and drained 1 ¼ cups quinoa, rinsed and drained
1 (4 oz) can diced green chiles 1 (4 oz) can diced green chiles
3/4 cup canned black beans, drained and rinsed ¾ cup canned black beans, drained and rinsed
3/4 cup fresh or frozen thawed corn ¾ cup fresh or frozen thawed corn
1 can enchilada sauce 1 can enchilada sauce
1/4 cup chopped fresh cilantro, plus 2 tbsp for garnish ¼ cup chopped fresh cilantro, plus 2 tbsp for garnish
1 1/2 cups part-skim shredded Mexican cheese blend, divided 1 ½ cups part-skim shredded Mexican cheese blend, divided
1 medium (4 oz) haas avocado, diced 1 medium (4 oz) haas avocado, diced
2 tbsp chopped scallions 2 tbsp chopped scallions

Preheat the oven to 400°F. Lightly spray a 9 x 12 baking dish with oil.
In a medium saucepan cook the quinoa with water or 1 ¾ cups broth according to package instructions; when cooked, fluff with a fork and set aside.
In a large bowl combine the cooked quinoa, green chiles, corn, black beans, and ¼ cup cilantro. Stir in ½ cup of the cheese and mix will. Place into the baking dish and spread out. Top with the enchilada sauce and remaining cheese.
Cover with foil and bake until hot the cheese is melted, about 20 to 25 minutes.
To serve, top with avocado, scallions and remaining fresh cilantro. Cut into 6 pieces and serve right away.

1 ¼ cups dry quinoa = approx 3½ to 4 cups cooked quinoa  1 ¼ cups dry quinoa = approx 3½ to 4 cups cooked quinoa
Can use full can of black beans, if no other use for them  Can use full can of black beans, if no other use for them
After cooking, I like to remove foil and leave under the broiler for 1-2 min to brown cheese slightly.  After cooking, I like to remove foil and leave under the broiler for 1 to 2 min to brown cheese slightly.