1 frozen bag of Southwest blend (onion, corn, black bean, and bell pepper)
1/2 cup quinoa
1/2 cup enchilada sauce
1-2 garlic cloves
1-2 tsp olive oil
1 tsp cumin
1 tsp chili lime
cheese (mozzarella or pepper jack)
salt to taste
Place a pan on the stove. Add oil and minced garlic and fry lightly. Add cumin, chili lime and salt to taste. Mix well. Add the southwest blend and continue frying lightly. Add quinoa and a cup of water. Bring to a boil. Reduce flame and let simmer until the quinoa is cooked. Add water as necessary.
Add enchilada sauce and mix well. Sprinkle cheese. Cover and cook on medium until the cheese melts. Makes 2-3 servings.
Top with some sliced cherry tomatoes, cilantro and crispy jalapenos.