12 oz Quinoa
1 Tablespoon chopped Garlic
1 bunch Green Onions/Scallions, chopped
1 medium white onion, diced
1 10 oz can spicy Tomatoes with Green Chilies
1 15 oz can Pinto Beans
1 1/2 teaspoons ground Cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1 teaspoon sugar
Four to Six 8-inch flour tortillas
1 4 oz can whole Green Chilies, cut into strips
4 ounces shredded Monterey Jack Cheese
2 ounces shredded Cheddar Cheese
1 bunch Cilantro, chopped
Cook quinoa in water.
Coat a large saute pan with cooking spray and place over medium heat until hot.
Add garlic, scallions, and onion.
Saute until translucent.
Stir in tomatoes, pinto beans, cumin, salt, oregano, chili powder, and sugar (i.e., all remaining ingredients EXCEPT green chilies, cheese, cilantro, tortillas, and quinoa).
Simmer for about 5 minutes.
Preheat oven to 325 degrees.
Coat a 13 x 9 x 2 glass baking dish with cooking spray. Arrange tortillas in dish.
Top with about half the tomato mixture.
Cover with about half of the cooled quinoa.
Top with some green chili strips.
Repeat for a second layer.
Cover and bake for about 25 minutes (until thoroughly heated).
Cover with cheese and cilantro.
Bake an additional 5 minutes to melt the cheese.
Vegetarian Southwest, p. 58