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

Cooking Instructions

To get started, heat your oven to 350 and prepare an 8x8 baking dish. Cook the quinoa according to the instructions. If you haven't already, boil and shred your chicken breast.In a medium sized mixing bowl add 2 Tbsp cilantro, 1 cup shredded cheese, quinoa, tomatoes with chilis, black beans, half of the can of sweet corn, verde enchilada sauce, cumin, chili powder, white pepper, black pepper, and salt to taste.
INGREDIENTS:
EQUIPMENT:

Mix everything well, and then pour into the 8 x8 baking dish. Cover with the last cup of cheese and then bake in the oven for 15 minutes.
INGREDIENTS:
EQUIPMENT:
Length: 15 minutes

Remove from oven and allow to cool for 5 minutes. Then top with chopped Roma tomato, chopped avocado, green onion tops, and remaining 2 tsp of cilantro.
INGREDIENTS:
EQUIPMENT:
Length: 5 minutes