1 cup uncooked Quinoa, prepared as package directs
1 Tbs olive oil
1 onion, diced
3 large garlic cloves, minced
1 small jalapeno, seeded and diced
1 red pepper, seeded and diced
1 green pepper, seeded and diced
1 cup corn kernels
¼ cup chopped cilantro
1 Tbs lime juice
1 tsp cumin
1 Tbs chili powder
(2) 15 oz cans black beans, drained and rinsed
2 cups mild red enchilada sauce
2 cups shredded cheddar cheese
Optional toppings; avocado, cilantro, sour cream, green onion
Instructions
Preheat oven to 350 degrees F. Grease 9x13" pan with cooking spray
In a large skillet, heat the olive oil over medium heat, add onion, garlic and jalapeno. Sautee until softened. Ad in the peppers and corn, cook for 4 additional minutes. Add lime juice, cumin, chili powder and cilantro, stir to combine. Season with salt and pepper if desired.