Layered Mexican-Chipotle Quinoa Bake

Ingredients

1/2 cup Tricolored or Regular Quinoa

1 cup Water

1 tsp Chili powder

1/2 cup Black beans

1/2 cup Corn

1 can of Refried Beans

2 Avocado

1 can of Chipotle salsa

1 small container of Vegan or Regular Sour Cream

Tortilla Chips

Optional Cheddar Cheese and Cilantro Garnish

I love Trader Joe's brand of Chipotle salsa and their Black Quinoa Tortilla Chips!

If you do not have access to Chipotle salsa you can always take regular salsa and add a finely chopped Chipotle pepper or Chipotle powder.

Instructions

Making the Quinoa Crust 

Bring the quinoa and water to a boil, reduce the heat, simmer, covered, until tender and most of the water has been absorbed, about 15 minutes, remove from heat and let sit covered for 5 minutes.

Mix the quinoa, black beans, chili powder and corn and press into the bottom of a pie plate.

Bake in a preheated 375F oven until lightly golden brown, about 10 minutes.

Remove from oven and let cool for 5-10 minutes

Preparing the Layers

Spread refried beans in the bottom of a 9x13 inch pan.

Pit avocado and mash with a fork in a medium sided bowl.

Top beans with the fresh avocado.

Pour salsa over the avocado.

Optional: Top with shredded cheddar cheese. 

Bake

Bake at 350 degrees for 30 minutes.

Serve

Top with regular or vegan sour cream, optional cilantro.

Serve with tortilla chips.

Enjoy!