If you need a dish that will fill up ANYONE that will feed a lot of people and still have leftovers?? My mom loves the taste of enchiladas, but does NOT like the soggy tortillas… she LOVED this recipe! 🙂

Try this one out for sure! My picky daughter even liked this one! SCORE!

• 1/2 lb cooked ground beef seasoned with Taco Seasoning… (I used from leftovers from tacos the previous evening)
• 2 tsp olive oil
• 1 tsp minced garlic
• 1 1/4 cups quinoa, rinsed and drained
• 1 (8 oz) can tomato sauce
• 2 cups reduced-sodium chicken or vegetable broth*
• 1 1/2 teaspoons cumin
• 1 tbsp sauce from can of Chipotle in adobo sauce
• 1/2 of Chipotle pepper diced from can of Chipotle in Adobo sauce
• kosher salt and freshly ground black pepper, to taste
• 2 TB from (4 oz) can diced green chiles
• 3/4 cup canned black beans, drained and rinsed
• 1 cup fresh or frozen corn
• 1/4 cup chopped fresh cilantro, plus 2 tbsp for garnish
• 1 1/2 cups part-skim shredded Mexican cheese blend, divided*
• 1 medium (4 oz) haas avocado, diced
• 2 tbsp chopped scallions

Directions:

Preheat the oven to 400°F. Lightly spray a 9 x 12 baking dish with oil.

Cook your hamburger until well cooked through. Drain any fat, and then add taco seasoning as per directions on package, and once combined well, removed from heat and set to the side. If using leftovers, thaw and have set to the side.

In a medium saucepan cook the quinoa with 1 3/4 cups broth according to package instructions; when cooked, fluff with a fork and set aside. OR, put in rice cooker and cook add water according to directions on package.. and push button. 🙂

Meanwhile in a small saucepan heat the oil over medium low heat. Add the garlic and saute until golden, about 1 – 2 minutes. Add the tomato sauce, 1/4 tsp kosher salt, cumin, 1/4 cup broth and chipotle en adobo. If it’s too thick, add 2 tbsp water to thin out. Bring to a boil and simmer 3 to 4 minutes.

In a large bowl combine the cooked quinoa, green chiles, corn, black beans and 1/4 cup cilantro and taco meat (ground beef). Stir in 1/2 cup of the cheese and mix will. Place into the baking dish and spread out. Top with the enchilada sauce and remaining cheese. *****You can also use chicken, or skip the meat all together for a equally filling dish, but less calories!****

Cover with foil and bake until hot the cheese is melted, about 20 to 25 minutes.

To serve, top with avocado, scallions and remaining fresh cilantro. Serve immediately!

DELISH!

And now, for the quote of the day: