Cheesy Enchilada Quinoa Casserole

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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-

Updated September 20, 2016

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

roma tomato, finely diced

tablespoons cilantro, freshly chopped

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1
Preheat oven to 400° 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 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

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;