Serves 1
Directions
- 1Preheat the oven to 450 degrees.
- 2In a 9x13 casserole dish, add the quinoa, frozen peppers, pinto beans, and enchilada sauce.
- 3Bring the vegetable broth to a boil in the microwave or on the stovetop.
- 4Pour the hot broth into the casserole dish and stir to combine.
- 5Cover very tightly with foil and bake for 35 minutes.
- 6Remove from the oven and stir gently to fluff the quinoa.
- 7Top with shredded cheese and bake for an additional 10-12 minutes or until the cheese is melted.
- 8Garnish with your favorite toppings (I recommend drizzling it with cilantro sauce! Let me know if you want the recipe!).
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 bag frozen peppers and onions
- 1 can pinto beans, drained and rinsed
- 10 oz can red enchilada sauce
- 1 cup vegetable broth
- 1 cup Mexican blend shredded cheese
- fresh cilantro
- avocado
- sour cream
- hot sauce
- fresh jalapeños
Equipment
9x13 casserole dishovenmicrowavefoil
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