Quinoa Enchilada Casseroll

Originally Posted on https://thelemonbowl.com/cheesy-enchilada-quinoa-bake/?utm_source=Receive+Updates+from+The+Lemon+Bowl&utm_campaign=f59e59e828-LEMON_BOWL_DAILY_+EMAIL&utm_medium=email&utm_term=0_098c0245b8-f59e59e828-62950709

Ingredients

• 2 cups cooked quinoa
• 2 cups shredded cooked chicken such as rotisserie
• 15 ounces black beans drained and rinsed
• 1 medium zucchini diced
• 1 red bell pepper seeded and diced
• 1 cup corn kernels fresh or frozen
• 4.5 ounces chopped green chilies drained
• 2 cups enchilada sauce store-bought or homemade
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded cheese
• cilantro, red onion, avocado optional garnishes

Directions

• Pre-heat oven to 350⁰ F and have a 9 x 13 baking dish ready to use.
• In a large bowl, mix together first 12 ingredients (cooked quinoa through pepper). Spread mixture into an even layer in baking dish then top with cheese. Bake until cheese is melted and bake is starting to bubble around the edges, about 30 minutes.
• Garnish with optional garnishes before serving.