Quinoa Fiesta Enchilada Bake

I have run a half-marathon and two 5Ks (in that order). And I will assert, based on admittedly scant evidence/experience, that 5Ks are THE worst.

Enchiladas, however, are great. (Better than half-marathons too!) This recipe adds a twist and expands on the NCC's existing repertoire for this dish.
 
 

Only two dogs beat me in the 5K this past weekend.
This dog was not one of them, though in fairness,
I only passed him in the last 1/4 mile because he stopped to sniff.
Photo via: Worcester Telegram

INGREDIENTS

• 1 1/4 cups quinoa, rinsed and drained
• 1 3/4 cups chicken or vegetable broth
• 10 oz enchilada sauce*
• 1 (4 oz) can diced green chiles
• 3/4 cup canned black beans, drained and rinsed
• 3/4 cup fresh or frozen thawed corn 
• If you don't like corn, you can double the beans and/or substitute diced tomatoes. In fact, I'd recommend adding 3/4 cup of the latter anyway.
• 1/4 cup chopped fresh cilantro (or 1 1/3 Tbsp dried)
• 1 1/2 cups shredded Mexican cheese blend, divided 
• Guacamole and sour cream (option), for serving

* The original recipe called for making your own enchilada sauce, but I did not find the effort to be worth the result.

DIRECTIONS

1. Preheat the oven to 400F. Lightly spray a 9 x 13 baking pan.
2. Prepare the quinoa, using the chicken/vegetable broth as the liquid, per package instructions. 
3. Combine the quinoa, green chiles, corn, beans, diced tomatoes (if desired), and cilantro in a large bowl.
4.  Mix in 1/2 cup of the cheese.
5.  Transfer mixture to the baking dish, spreading evenly.
6. Top with enchilada sauce and remaining cheese.
7. Cover with foil and bake 20-25 minutes.

Recipe via skinnytaste