2 10oz cans enchilada sauce (or 1 can and one cups of water if you are watching salt intake)
1 10oz can Ro-Tel
1cup corn
1 can black beans, drained and rinsed
6 corn tortillas, halved and cut into ¼" strips
½cup grated cheddar cheese
1 avocado halved, pitted, peeled and diced.
¼cup chopped cilantro
lime wedges for serving
Instructions
Place olive oil in a large oven safe skillet over medium heat. Add garlic, jalapeƱo and cumin. Cook for 30 seconds to a minute, just enough for the flavors to release.
Add quinoa, enchilada sauce, Ro-Tel, corn and black beans. Stir. Bring to a boil and then lower to a simmer. Cover and allow to simmer for 20 minutes or until quinoa is cooked.
Turn the broiler in the oven on. Place the tortillas strips and cheese evenly on top of the enchilada bake. Place under broiler until cheese is melted. Keep your eye on it! (Omit this stipe if you want to keep dish vegan.)
Put avocado and cilantro on top of bake and serve with lime wedges. Enjoy!
Recipe by pretty plain janes at https://prettyplainjanes.com/2016/04/07/one-pot-enchilada-bake/