INGREDIENTS
1 cup
quinoa
15 ozs
enchilada sauce
1 cup
rotel tomatoes
1/2 cup
onion
1
garlic clove
1/2
jalapeno
1/2 cup
corn kernels
1 cup
black beans
2 tbsp
cilantro leaves
1/2 tsp
cumin
3/4 tsp
chili powder
1/2
juice of lime
1 serving
salt and pepper
3/4 cup
cheddar cheese
3/4 cup
mozzarella cheese
1 serving
toppings
1 serving
sauce pan
1 serving
cooking spray oil
1 serving
equipment and extras