Healthy Quinoa Enchilada Bake

My husband LOVES Mexican food. Just about every week he requests tacos, tostadas, quesadillas, enchiladas or tortilla soup. I'm also a huge fan but wanted a dish that would still fit the flavor profile my husband craves and be a fun change to our usual Mexican night!

My husband gave the dinner 5 stars and my 10 month old gave his approval by shoving fistfuls in his mouth. I'll take that as a YES.

Healthy Quinoa Enchilada Bake
Yield: 6 Servings

Adapted from Damn Delicious

1 cup quinoa
1/2 lb lean ground beef or ground turkey
1/4 cup onion, minced
1 poblano pepper, minced
1 15 oz can sweet corn, rinsed and drained
1 15 oz can low sodium black beans, rinsed and drained
2 1/2 cups mild enchilada sauce(canned or make your own Here) *Note*
3/4 teaspoon cumin
1/2 teaspoon chili powder
3/4 cup Monterrey Jack cheese, divided
1 avocado, diced
3 fresh tomatoes, diced
1/2 cup plain Greek yogurt

Preheat oven to 375 degrees.

Lightly oil a 9x13 inch pan.

Place quinoa in a mesh colander and thoroughly rinse. Add 1 1/2 cups water to a sauce pan and pour in quinoa. Bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes or until quinoa is fluffy and soft. Turn off heat and keep covered until ready to use.

While quinoa is cooking cook ground beef or turkey, onion and poblano pepper over medium-high heat until beef is no longer pink. Drain off any grease and stir in the corn, beans, enchilada sauce, cumin, chili powder and 1/2 cup cheese. Fold in quinoa and place in your prepared pan. Sprinkle with remaining cheese and bake for 12 minutes until cheese is hot and`melted. Top casserole with diced avocado and return to the oven for about 3 minutes (you want the avocado to soften and warm up a bit).

Serve with fresh tomatoes and a dollop of yogurt.

*Note* If making your own enchilada sauce I suggest subbing the white flour and vegetable oil for wheat flour and olive oil. I personally omitted the brown sugar and used fresh crushed tomatoes.

~Enjoy~