Enchilada Quinoa Casserole

INGREDIENTS

onion (chopped fine)

Olive oil spray

1 cup

cooked quinoa

1 1/2 cups

refried beans (about one can)

1 tbsp

butter (I use Earth Balance)

1 tbsp

minced garlic (more or less to taste)

1 1/2 tbsp

quinoa flour (or flour of choice)

1 cup

gluten free vegetable broth (or broth of choice)

1 tbsp

taco seasoning mix

2 tbsp

nutritional yeast (optional (see note))

1/4 tsp

chipotle chili powder or cayenne

1 cup

chopped tomatoes

corn tortillas (I use my quinoa corn tortillas)

1/2 cup

shredded pepper jack (I use daiya)

Sour cream (optional (I used tofutti))