Name: Cheesy Chicken Enchilada Quinoa Casserole
Total time: 30 min
Yield: 4 servings
Ingredients: 1 small Avocado (chopped); ½ tsp black pepper; 1 (15oz) can of black beans (I like the low sodium version); 1 (10oz) can of tomatoes with green chilis; ½ tsp chili powder; 1 cup cooked quinoa; ½ tsp cumin; 1 (10oz) can of verde enchilada sauce; fresh cilantro (2Tbsp and 2 tsp separated); green onion tops (chopped); 1 Roma tomato (chopped); salt to taste; 2 cups of shredded cheese (my favorite is the Kraft Mexican 4 cheese blend and one bag equals two cups!); 1 boneless skinless chicken breast (boiled and shredded); 1 (15oz) can of sweet corn (you are only going to use half of the can); ½ tsp white pepper

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