Favoreats
Favoreats LLC
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INGREDIENTS
3 tbsp
olive oil
2
cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
1
red bell pepper, trimmed, seeded, and diced small; reserve a few pieces for garnishing
1 cup
quinoa (I used white)
1 1/2 cups
water
3 cups
shredded chicken (use about half of one storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
1 cup
red enchilada sauce
1 cup
corn (fresh or frozen)
1 cup
cooked black beans, drained and rinsed
2 tsp
cumin
1 tsp
smoked paprika (regular paprika may be substituted)
1 tsp
black pepper
1/2 tsp
salt, or to taste (will vary based on how salty the brand of enchilada sauce used is, how salty the rotisserie chicken and cheese are, and personal preference)
cayenne pepper, optional and to taste
2 cups
shredded Mexican cheese blend
1
ripe Hass avocado, peeled, seeded, and diced small, optional for garnishing
1/4
cup cilantro leaves, finely minced, optional for garnishing