Step 1

Place 1 cup of water and 1/2 cup quinoa in a small saucepan and place over high heat. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and fluff quinoa with fork.

Step 2

Preheat oven to 350 degrees F.

Step 3

To make homemade enchilada sauce: In a medium saucepan or skillet, heat olive oil over medium high heat. Add in onions and cook, stirring frequently until they become translucent, about 5 mins. Add in garlic, chili powder, cumin, salt and oregano and cook for 30 more seconds. Add in tomato sauce and water; stir well to combine. Reduce heat to medium-low and simmer sauce for 10 minutes.

Step 4

While sauce is simmering, add drained fire-roasted tomatoes, black beans, corn, cooked quinoa and cilantro to a large bowl.

Step 5

Next, add in your homemade enchilada sauce and 1/2 cup of shredded cheese.

Step 6

Pour into a 2-quart oven-safe casserole dish. Sprinkle remaining cheese over the top. Bake for 15-20 minutes or until cheese on top is completely melted and the filling is bubbling.

Step 7

Recipe makes 6 servings as a dish. If this is for entertaining, the recipe will serve 10-12.