Mostly Healthy, Always Delicious

Ingredients

2 tbsp Olive Oil

1/2 Red Onion (diced)

1 Red Bell Pepper (diced)

1 lb Ground Meat (i used ground turkey, but you can use whatever you like)

2 Garlic Cloves (minced)

1 tsp Cumin

1/4 tsp Cayenne 

1 tbsp Chili Powder

1 tsp Paprika

4 oz can Fired Roasted Diced Green Chiles

15 oz can Black Beans (drained and rinsed)

Salt

Pepper

1/2 cup Frozen Corn 

1 cup uncooked Quinoa (cooked according to to package instructions)

28 oz can Medium Red Enchilada Sauce

3 oz Pepper Jack Cheese (shredded)

3 oz Cheddar Cheese (shredded)

1/3 cup Sour Cream

1/2 Lime

Fresh Pico de Gallo (for topping)

Directions 

1. Heat olive oil in a pan, then add the red onion, red bell pepper, and ground meat.  Cook until no longer pink, then stir in the minced garlic and cook another minute.  Add the cumin, cayenne, chili powder and paprika.  Stir together, cook 5 more minutes, then add the diced green chiles, black beans, salt, pepper and frozen corn.  Cook until the corn is heated through, then add the cooked quinoa and red enchilada sauce.  Stir until fully mixed, then spoon into a baking dish and top with a combo of pepper jack and cheddar.  Bake at 375F for about 25 minutes.
2. In a small bowl add the sour cream, a pinch of salt and lime juice.  Mix together and set aside.
3. Remove the casserole from the oven, then drizzle the sour cream over the top with fresh pico de gallo.