Ingredients: 1 small Avocado (chopped),½ tsp black pepper,1 (15oz) can of black beans (I like the low sodium version),1 (10oz) can of tomatoes with green chilis,½ tsp chili powder,1 cup cooked quinoa,½ tsp cumin,1 (10oz) can of verde enchilada sauce,fresh cilantro (2Tbsp and 2 tsp separated),green onion tops (chopped),1 Roma tomato (chopped),salt to taste,2 cups of shredded cheese (my favorite is the Kraft Mexican 4 cheese blend and one bag equals two cups!),1 boneless skinless chicken breast (boiled and shredded),1 (15oz) can of sweet corn (you are only going to use half of the can),½ tsp white pepper
Instructions:
- To get started, heat your oven to 350 and prepare an 8×8 baking dish. Cook the quinoa according to the instructions. If you haven't already, boil and shred your chicken breast.In a medium sized mixing bowl add 2 Tbsp cilantro, 1 cup shredded cheese, quinoa, tomatoes with chilis, black beans, half of the can of sweet corn, verde enchilada sauce, cumin, chili powder, white pepper, black pepper, and salt to taste.
- Mix everything well, and then pour into the 8 x8 baking dish. Cover with the last cup of cheese and then bake in the oven for 15 minutes.
- Remove from oven and allow to cool for 5 minutes. Then top with chopped Roma tomato, chopped avocado, green onion tops, and remaining 2 tsp of cilantro.
- Serve immediately.
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