This dish is perfect as a side or as a meal on it's own. When I first made it, I had tortilla chips with it. As I'm writing this, I realized corn or flour tortilla's would work really well with it too.
When you are buying your enchilada sauce, be sure to read the ingredient label. Not all sauces are created equally. Some put chicken broth in it. Shame on them.
Let's get to the recipe. Here is what you will need.
1/2 cup quinoa
1 onion diced
3 cloves of minced garlic
1 jalapeno diced
1/2 of a green bell pepper diced
1 cup of organic corn
1 1/2 cups green enchilada sauce
1 1/2 cups of black beans
1 tbsp cumin
1 tsp chili powder
1/2 tsp smoked paprika
vegan cheese which is optional
Preheat your oven to 350 degrees
Saute the onion, peppers until tender. I sauteed them using water but feel free to use a little oil. Add the garlic and saute for another minute.
Add the corn and if frozen, cook for a couple minutes in the pan to let it thaw.
Add the remaining ingredients and stir to combine.
Pour the casserole mix into a medium size casserole dish. If adding cheese, you can sprinkle on top. Cover and bake for about 20 minutes. Carefully remove from the oven, remove the lid and let it sit for about 10 to 15 minutes to let it cool.
Serve with tortilla chips or in tortilla's and enjoy.