Vegetarian Enchilada Bake using Left Over Corn Chips or Tortillas

Ingredients

• Quinoa
• 3/4 cup quinoa - rinsed
• 1.5 cups vegetable broth or water
• 1/4 tsp. salt
• Vegetable Mixture
• 1 Tbsp vegetable or olive oil
• 3/4 cup onion - peeled and diced (about 1 small onion, white, red, or yellow onion works)
• 1 bell pepper - diced (green, red, or yellow pepper works)
• 1 zucchini - diced about 1/2" thick
• 1/2 tsp salt
• 3 garlic cloves - minced
• 2 cups chopped spinach
• 1 cup corn kernals - frozen, fresh or canned
• 1 can black beans
• 1.5 tsp cumin
• 2 tsp chili powder
• 2 tsp oregano
• 1/2 tsp black pepper
• 2 1/4 - 2 1/2 cups enchilada sauce
• 1 1/2 cups grated extra sharp cheddar cheese (optional)
• Toppings like low fat greek yogurt, chopped scallions, avocado, cilantro, sliced jalapeños (all optional)