Quinoa, black beans, corn, cilantro and green chiles covered with a quick homemade enchilada sauce and baked in the oven with cheesy goodness topped with avocado, cilantro and scallions.
Perhaps because I'm enchilada obsessed, this is my FAVORITE way to eat quinoa – perfect for Meatless Mondays!! You can make this ahead, then bake when ready to eat, and leftovers (without the avocado) are just as good as the day you made it which is perfect to pack for lunch. Plus, this is protein packed – over 17 grams per serving!
To make this freezer friendly, assemble up to topping with the cheese. You can put this in the oven frozen, bake until hot in the center and the cheese is melted about 35 to 40 minutes.
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