Healthy Mexican Casserole

1 cup uncooked quinoa

chicken broth

1 tablespoon extra virgin olive oil

1 1/2 pounds lean ground turkey

1/2 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon salt plus more to taste

1/4 teaspoon black pepper

1 onion sliced

4 bell peppers sliced – I like using 1 green, 1 red, 1 yellow, 1 orange

2 cloves garlic pressed or minced

1 (15 oz) can black beans rinsed and drained

1 (15 oz) can corn drained

1 (10 oz) can enchilada sauce

2 cups shredded Mexican style cheese divided*

Optional toppings

Cilantro

non fat plain greek yogurt or sour cream

salsa

crushed tortilla chips

1. Cook quinoa according to package directions, but instead of using water, use chicken broth (and cook it with 1/2 cup less liquid then package suggests). Set aside.

2. Preheat oven to 375 degrees F and grease a 9×13 inch baking dish.

3. Heat oil in a large sauté pan over medium – medium high heat.
4. Add in meat and spices and cook until no longer pink, breaking it up as it cooks.

5. Add in veggies: onion, peppers, garlic, season with a touch of salt, and cook until crisp tender, about 3 minutes.

6. Stir in black beans, corn, enchilada sauce, cooked quinoa, and 1 cup of Mexican-style cheese.

7. Transfer to the greased 9×13 inch baking dish and sprinkle with remaining cheese.

8. Bake in preheated oven for 15 minutes or until mixture is hot and cheese is melty.

9. Serve immediately with optional toppings!