Vegetarian Quinoa Enchilada Casserole for Light Weeknight Meals

Ingredients for Casserole:

• 1 cup quinoa, uncooked and rinsed
• 1 cup onions, chopped
• 1 teaspoon garlic, minced
• 1 (15 oz) can black beans, rinsed and drained
• 1 (10-ounce) canenchilada sauce (mild or your favorite)
• 1 (4.5-ounce) canmild green chiles, chopped
• ½ cup frozen corn kernels, defrosted
• ½ cup nonfat plain Greek yogurt or fat-free sour cream
• ½ cup light Mexican cheese blend or light cheddar cheese
• 1 teaspoonchili powder
• ½ teaspooncumin
• ½ teaspoon salt
• Black pepper, to taste

Ingredients for Topping:

• ¾ cup tomatoes, chopped and drained
• ⅓ cup scallions, chopped
• ½ cup light Mexican cheese blend or light cheddar cheese

Ingredients for Optional Toppings:

• 6 tablespoonssalsa
• 6 tablespoons plain nonfat yogurt or fat-free sour cream

• Bring 2 cups of water to a boil in a large saucepan. Stir in the rinsed quinoa and cook according to package directions. Set cooked quinoa aside.
• Preheat the oven to 350°F (175°C). Lightly coat a 9 x 9-inch square baking dish with cooking spray.
• In a microwave-safe bowl, cook the chopped onions and minced garlic for 2–3 minutes until softened. In a large bowl combine the cooked quinoa, softened onions and garlic, drained black beans, enchilada sauce, chopped green chiles, defrosted corn, ½ cup Greek yogurt or sour cream, ½ cup light shredded cheese, chili powder and cumin. Season with salt and pepper to taste and mix thoroughly.
• Spread the quinoa mixture evenly in the prepared baking dish. Cover with foil and bake for 20 minutes. Remove from the oven, top with the chopped tomatoes, scallions and the remaining ½ cup cheese, then bake uncovered for an additional 10 minutes. Let the casserole rest at least 10 minutes before cutting into slices to allow it to set.