Quinoa Enchilada Casserole

• 1 cup quinoa (raw)
• 1 can (10-ounce) mild enchilada sauce
• 1 can (4.5-ounce) chopped green chiles, drained
•  1/2 cup corn kernels (frozen or canned)
• 1/2 cup canned black beans, drained and rinsed
• 2 tablespoons chopped fresh cilantro leaves
• 3/4 teaspoon cumin
• 3/4 teaspoon chili powder
• Salt and freshly ground black pepper, to taste
• 3/4 cup shredded cheddar cheese, divided
• 3/4 cup shredded mozzarella cheese, divided
• 1 avocado, halved, seeded, peeled and diced
• 1 Garden tomato, diced

1. Cook the quinoa according to the package directions, allowing it plenty of time to set as the directions indicate. Once the Quinoa is ready add the enchilada sauce, green chilies, corn, black beans, fresh cilantro, cumin, chili powder, salt & pepper, half of the cheddar cheese and half of the mozzarella cheese. Mix well until the ingredients are well incorporated.
2. Spread the mix into a 9"x13" baking dish that has been sprayed with non-stick cooking spray. Top with the remaining cheeses and bake at 400F for 15 minutes, until it's heated through. 
3. Top with freshly diced tomatoes and avocado pieces. Serve Immediately.

Cook's notes: I added more black beans and corn than the recipe called for. I did not have the green chilies or the fresh cilantro in my pantry so I had to leave them out, although I am anxious to try this dish with them! I made my own enchilada sauce. (Recipe to follow soon!)

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Link to original recipe found on GroceryBudget101.com here.