1cupgrape tomatoeshalved (you can use canned tomatoes too)
6 -6inchgluten free tortillas
¾cupshredded cheddar cheese
2tablespoonscilantrochopped
Instructions
Preheat oven to 425 degrees.
In a large skillet, add olive oil and turkey or chicken and cook for 5-8 minutes until no longer pink inside.
While turkey or chicken is cooking, place 1 cup rinsed quinoa and 2 cups water in medium saucepan. Bring to a boil. Reduce heat to low, cover and simmer for 15-20 minutes until liquid has disappeared. Set aside.
Add chili powder, cumin, cayenne pepper, onion and mushrooms. Mix well.
Add black beans, corn, white beans and grape tomatoes. Stir to combine. Remove from heat.
Spray a casserole dish with cooking spray to prevent sticking. Slice tortillas in half to make sure they fit and lay them on the bottom of the dish.
Next, spoon quinoa on top of tortillas. Layer with meat mixture, then sprinkle with cheese.
Repeats layers of tortillas, quinoa, meat mixture and cheese until ingredients run out.
Bake in preheated oven for 15 minutes until cheese has melted. Top with cilantro.
Serve immediately.
Notes
To store in the refrigerator: Place in an airtight container for up to 5 days.