| 1 | cup (c.170g) quinoa |
| 1 | (283ml) can Old El Paso™ mild enchilada sauce |
| 1 | (127ml) can Old El Paso™ chopped green chillies, drained |
| 1/2 | cup corn kernels, frozen, canned or roasted |
| 1/2 | cup canned black beans, drained and rinsed |
| 2 | tablespoons chopped fresh coriander leaves |
| 1/2 | teaspoon cumin |
| 1/2 | teaspoon chilli powder |
| Sea salt and freshly ground black pepper, to taste |
| 3/4 | cup grated cheddar cheese, divided |
| 3/4 | cup grated mozzarella cheese, divided |
| 1. | In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside. |
| 2. | Preheat oven to 190 degrees C. Lightly oil an 8x8 baking dish or coat with nonstick spray. |
| 3. | In a large bowl, combine quinoa, enchilada sauce, green chillies, corn, black beans, coriander, cumin and chilli powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese. |
| 4. | Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes. |
| 5. | Serve immediately. |