Quinoa Enchilada Casserole

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This is perfect to make on a mealess meal day, it makes alot so you can eat on it all week. Make this the main course and add another veggie and a big salad or make this the side dish and add a lean protein and a salad.

What you need:
1 cup of cooked quinoa
1/2 cup of black beans
1/2 cup of corn
1/2 cup of diced roasted Mexican squash
1/4 cup of montery jack cheese
1/4 cup of jalapeno jack cheese
1 avocado

Mix all of these ingredients into a bowl mix and transfer into a baking dish.

This next step can go any way you would like.
A. Make and pour a ranchero sauce on top
B. Make and pour a tomatillo sauce on top

A. Ranchero sauce recipe can be found here:
http://www.epicurious.com/recipes/food/views/Ranchero-Sauce-2671

B. Tomatillo sauce recipe:
12 tomatillo placed in a sauce pan with enough water to cover, boil until they go from green to green-brown. Place them into a blender with 1/2 diced onion, serrano or jalapeno pepper, 1/3 cup of cilantro, 2 tbsp chopped garlic, pinch of salt and pepper. Blend and trust me, you will have enough to eat with eggs or freeze.

I make the tomatillo sauce all of the time so we went with the ranchero sauce:

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After you have poured your sauce over your mixture that you placed into your baking dish, sprinkle your cheese on top and bake at 350 for 15-20 min or until the cheese is nice and melted. Sprinkle your diced avocado on top and enjoy!

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