1-15ouncecan diced tomatoes with green chilesdrained as best as possible
1-10ouncecan mild enchilada saucered
8ounceschipotle or other spicy cheeseapproximately 1 and 1/2 cups, shredded and divided
Preheat the oven to 375ºF. Cook the quinoa according to the directions on the package.
In a large bowl, combine cooked quinoa, corn, black beans, diced tomatoes, enchilada sauce, cilantro, cumin, salt, and chili powder. Stir until completely combined. Add half of the cheese (approximately 3/4 cup) and stir again until completely combined.
Pour quinoa mixture into a 2 quart casserole dish and sprinkle with remaining cheese. Bake for 20 minutes or until cheese bubbles. Allow to cool for about 10 minutes before serving. Serve with avocado, guacamole, salsa, pico de gallo, sour cream, or as a dip with chips. Store leftovers in the refrigerator, covered, up to 5 days. Casserole can be frozen baked or unbaked-- thaw in refrigerator overnight. Bake for 25 minutes at 375. Make ahead: store assembled, unbaked casserole in the refrigerator up to 12 hours. Bake for 25 minutes.