Cheesy Chicken Enchilada Quinoa

3 tablespoons olive oil

2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)

1 red bell pepper, trimmed, seeded, and diced small; reserve a few pieces for garnishing

1 cup quinoa (I used white)

1 ½ cups water

3 cups shredded chicken (use about half of one storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)

1 cup red enchilada sauce

1 cup corn (fresh or frozen)

1 cup cooked black beans, drained and rinsed

2 teaspoons cumin

1 teaspoon smoked paprika (regular paprika may be substituted)

1 teaspoon black pepper

½ teaspoon salt, or to taste (will vary based on how salty the brand of enchilada sauce used is, how salty the rotisserie chicken and cheese are, and personal preference)

pinch cayenne pepper, optional and to taste

2 cups shredded Mexican cheese blend

1 ripe Hass avocado, peeled, seeded, and diced small, optional for garnishing

¼ cup cilantro leaves, finely minced, optional for garnishing

Directions at averiecooks.com

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