Instructions

• Reserve a few diced pieces of the red bell pepper for garnish, then trim, seed, and dice the rest as listed.
• Heat a large skillet or saucepan over medium-high heat. Add 3 tablespoons olive oil and the diced onion; sauté about 7 minutes, stirring intermittently, until the onions begin to soften.
• Add the diced red bell pepper to the pan and sauté 3 to 5 minutes more, stirring intermittently, until the peppers begin to soften.
• Add 1 cup quinoa to the pan, stir to combine with the vegetables, and let the quinoa toast for about 30 seconds while stirring.
• Pour in 1 1/2 cups water, reduce the heat to low, cover the pan, and cook 10 to 15 minutes, or until the water is absorbed and the quinoa is tender.
• Uncover and stir or fluff the quinoa mixture lightly to loosen it.
• Add 3 cups shredded chicken, 1 cup red enchilada sauce, 1 cup corn, 1 cup cooked black beans (drained and rinsed), 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon black pepper, 1/2 teaspoon salt, and a pinch of cayenne (if using). Stir to combine.
• Increase heat to medium and cook uncovered 3 to 5 minutes, stirring intermittently, until everything is warmed through. Taste and adjust seasoning with additional salt, pepper, or cayenne if desired.
• Reduce heat to low, evenly sprinkle 2 cups shredded Mexican cheese blend over the top, cover the pan, and cook 2 to 4 minutes, or until the cheese has melted.
• Remove from heat and, if desired, garnish with diced ripe Hass avocado, 1/4 cup finely minced cilantro leaves, and the reserved red pepper pieces. Serve immediately.
• Store leftovers airtight in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat gently before serving.