Ingredient:
3 cups cooked quinoa
1 pound ground turkey, browned
1 (15 oz.) can black beans, drained
1 (10 oz.) can Old El Paso enchilada sauce
1 (15 oz.) can Muir Glen organic fire roasted crushed tomatoes
1 packet Old El Paso taco seasoning mix
4 cups shredded Mexican or pepper jack cheese
1/2 avocado, diced
1 roma tomato, finely diced
1/4 cup corn
2 tbsp cilantro, freshly chopped
Method:
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.
Bake for 20-35 minutes, or until cheese melts.
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!
3 cups cooked quinoa
1 pound ground turkey, browned
1 (15 oz.) can black beans, drained
1 (10 oz.) can Old El Paso enchilada sauce
1 (15 oz.) can Muir Glen organic fire roasted crushed tomatoes
1 packet Old El Paso taco seasoning mix
4 cups shredded Mexican or pepper jack cheese
1/2 avocado, diced
1 roma tomato, finely diced
1/4 cup corn
2 tbsp cilantro, freshly chopped
Method:
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.
Bake for 20-35 minutes, or until cheese melts.
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!
