INGREDIENTS
1 cup
Black beans, canned
2 tbsp
Cilantro, fresh leaves
1/2 cup
Corn, canned kernels
1
Garlic clove
1/2
Jalapeno
1/2
Lime, Juice of
1/2 cup
Onion
1 cup
Rotel tomatoes with green chiles
1
Sauce pan, Medium
1 cup
Quinoa, cooked
3/4 tsp
Chili powder
1
Salt and freshly ground black pepper
1
Toppings
1
Cooking spray oil
1/2 tsp
Cumin
3/4 cup
Cheddar cheese
3/4 cup
Mozzarella cheese
9
X13 casserole dish
1
15- oz. can Enchilada sauce, red
Aluminum foil to cover