Quinoa Enchilada Casserole

• 2 cups - water
• ½ cup - uncooked quinoa
• 1  - can enchilada sauce
• 1  - can diced tomatoes with green chiles
• 1 cup - corn kernels
• 1 ¼ cups - black beans
• 2 tablespoons - chopped cilantro
• ½ tsp - cumin
• ½ tsp - paprika
• ⅓ cup - shredded Monterey Jack cheese
• ⅓ cup - shredded mozzarella cheese
• ¼ tsp - salt
• ⅛ tsp - black pepper
• ¼ cup - shredded Monterey Jack cheese
• ¼ cup - shredded mozzarella cheese
• 1  - avocado
• 2 tablespoons - sour cream
• 1  - lime

Instructions

1. Preheat the oven to 400°F.
2. Bring water to a boil in a small saucepan over high heat. Add the quinoa and return to a boil. Reduce to a low simmer, cover pot, and cook quinoa until tender, 12-15 minutes.
3. Place quinoa, enchilada sauce, diced tomatoes with green chilies, corn, black beans, cilantro, cumin, paprika, Monterey jack, mozzarella, salt, and pepper in a large mixing bowl. Stir to combine with a rubber spatula. Transfer to a 9x9-inch baking dish and spread into an even layer.
4. Sprinkle the cheeses evenly over top of the casserole.
5. Bake the casserole on middle rack of oven until bubbling, 25-30 minutes.
6. Check to see that casserole is done. Remove from oven or add time as needed.
7. Serve casserole garnished with diced avocado, sour cream, and lime, if desired.