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Chipotle Quinoa Enchilada

1 cup dry quinoa (any color/variety)
1 cup corn (fresh, canned, or frozen; thawed)
1­15 ounce can black beans, drained and rinsed
1­15 ounce can diced tomatoes with green chiles, drained as best as possible
1­10 ounce can mild enchilada sauce (red)
2 Tablespoons cilantro, chopped
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon chili powder
7 ounces Sincerely, Brigitte™ Chipotle Cheese (approximately 1 and ½ cups), shredded and divided
1. Preheat the oven to 375ºF. Cook the quinoa according to the directions on the package.
2. In a large bowl, combine cooked quinoa, corn, black beans, diced tomatoes, enchilada sauce, cilantro, cumin,
salt, and chili powder. Stir until completely combined. Add half of the cheese (approximately ¾ cup) and stir
again until completely combined.
3. Pour quinoa mixture into a 2 quart casserole dish and sprinkle with remaining cheese. Bake for 20 minutes or
until cheese bubbles. Allow to cool for about 10 minutes before serving. Serve with avocado, guacamole, salsa,
pico de gallo, sour cream, or as a dip with chips. Store leftovers in the refrigerator, covered, up to 5 days.
Casserole can be frozen baked or unbaked­­ thaw in refrigerator overnight. Bake for 25 minutes at 375. Make
ahead: store assembled, unbaked casserole in the refrigerator up to 12 hours. Bake for 25 minutes.

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