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Cheesy Enchilada Quinoa Casserole

Prep 15 min
Total 60 min
Servings 12

You already love enchiladas. So why not try another way to enjoy them? This one calls for quinoa instead of corn tortillas, and tastes like a dream. MORE + LESS -

Cheeky Kitchen

September 20, 2016

Ingredients

cups cooked quinoa

pound ground turkey, browned

(15 oz.) can black beans, drained

(10 oz.) can Old El Paso™ enchilada sauce

(15 oz.) can Muir Glen™ organic fire roasted crushed tomatoes

packet Old El Paso™ taco seasoning mix

cups shredded Mexican or pepper jack cheese

1/2

avocado, diced

roma tomato, finely diced

1/4

cup corn

tablespoons cilantro, freshly chopped

Steps

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1

Preheat oven to 400º F. In a 9 x 13-inch casserole dish, mix together quinoa, turkey, black beans, enchilada sauce, tomatoes and taco sesasoning. Top with 3 cups shredded cheese.
2

Bake for 20-35 minutes, or until cheese melts.
3

Remove from oven, stir casserole to mix, and top with remaining 1 cup of cheese, diced avocado, tomato, corn niblets and cilantro. Return to oven and bake for 7-10 minutes more, until cheese melts completely. Serve and enjoy!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 160

% Daily Value

Total Fat: 18g; 28%
Saturated Fat 9g 44% Trans Fat 0g
Cholesterol: 65mg; 22%
Sodium: 730mg; 31%
Potassium: 370mg; 11%
Total Carbohydrate: 24g; 8%
Dietary Fiber 4g 18% Sugars 4g
Protein: 20g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 0%; 0%
Calcium: 30%; 30%
Iron: 15%; 15%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;