Yields: 12 servings | Serving Size: 1 cup | Calories: 407 | Total Fat: 27 g | Saturated Fat: 14 g | Trans Fat: 0 g | Cholesterol: 65 mg | Sodium: 543 mg | Carbohydrates: 26 g | Dietary Fiber: 6 g | Sugars: 4 g | Protein: 22 g | SmartPoints: 15
2 cups quinoa, cooked
1 cup frozen corn (thawed)
1 1/2 cup tomatoes, finely diced
1 cup black beans, drained
1/4 purple onion, chopped
1 jalapeno, seeded and finely diced (optional)
1 cup Skinny Ms. Enchilada Sauce
3 cups reduced fat cheddar cheese
1/2 cup cilantro, finely chopped
1/4 cup sliced black olives
1 avocado, diced
1.Preheat oven to 350 degrees.
2.In a large bowl, combine quinoa corn, 1 cup of tomatoes, black beans, diced onions, jalapeno, enchilada sauce, and 1 1/2 cups of cheese. Spoon into a 2-quart baking dish. Top with remaining cheese. Sprinkle with half of the cilantro, remaining tomatoes, and sliced olives. Bake for 40-50 minutes, or until the cheese on top is bubbly and melted.
3.Remove from oven, top with remaining cilantro, and diced avocado. Salt and pepper if desired. Enjoy!