skillet cheesy quinoa enchiladas verdes bake____________________________Veggie-filled weeknight quinoa bake loaded with cheese and crispy corn tortilla chips.
Ingredients
- 4 cloves garlic, minced
- 1/2 onion, diced
- 1 zucchini, sliced into rounds
- 1 jalapeno, deseeded and minced
- 1 can cannellini beans or chickpeas, drained and rinsed
- 1 tsp cumin
- 1/2 tsp oregano
- 1/4 cup cilantro, chopped
- 2 cups vegetable broth, or water
- 1 jar salsa verde
- 1 cup quinoa
- 2 tbsp lime juice
- 1/2 cup shredded cheddar cheese
- 1 1/2 cups shredded monterey jack cheese
- 3 cups tortilla chips
Instructions
- Preheat oven to 400 degrees.
- In a large oven-safe skillet, heat 2 tbsp olive oil. Saute garlic, onion, zucchini, and jalapeno for 4-5 minutes until fragrant and the zucchini is tender. Stir in oregano, cilantro, and white beans or chickpeas for 2 minutes.
- Add quinoa, then pour in the broth or water, salsa verde, and quinoa. Bring to a boil, then reduce to a gentle simmer. Cook covered for 15 minutes until most of the water is absorbed. Remove from the heat and toss in 1/2 cup of cheese. Season with salt and pepper to taste.
- Spread tortilla chips evenly atop the verde filling. Sprinkle with remaining cheese. Bake for 15 minutes until the cheese melts and starts to bubble. Serve with chopped cilantro and avocado wedges.