Roasted Vegetables + Quinoa Enchilada Bake

This tasted a lot better than it looks, trust me.  Will most certainly make again.

Ingredients:

For Casserole:

• 1 Head Garlic, Diced
• 5 Jalapenos, Diced
• 1 Bag Pre-Chopped Vegetables from Sams Club - includes cauliflower, broccoli, and carrots (chop some more). 
• Can use 1 head broccoli + 1 head cauliflower + 2 cups baby carrots (chopped)
• 6 Peppers (Sliced, I Used 2 Red, 2 Orange, 2 Yellow)
• 1 Bag Frozen Corn
• 2 Cans Black Beans
• 1 Cup Uncooked Quinoa
• 2 Tbsp Cumin
• 1 Tbsp Cayenne Powder
• 1/2 Jar Salsa (optional)
• 2 Cups Shredded Cheddar

For Enchilada Sauce:

• 1 Can Diced Tomatoes
• 1 Can Hot Jalapenos
• 1 Can Chipotles in Adobo Sauce (Chopped)
• 1 Can Tomato Sauce
• 2 Cloves Garlic, Chopped
• 1/2 Tbsp Cumin
• 1/2 Tbsp Cayenne Powder
• 1/2 Cup Broth

Directions:

1 - Combine Broccoli, Cauliflower, Baby Carrots, Peppers, Corn, Jalapenos, 3 Tbsp Olive Oil, Cumin, and Cayanne Powder in a Roasting Pan.  Mix.  Top Mixutre with Garlic - Roast for about 30 Minutes @ 400. 

2 - Prepare Quinoa According to Packages Directions.  

3- For Enchilada Sauce - Saute Garlic, add remaining ingredients.  Simmer for 10 minutes and Remove from heat.

4 - Once Vegetables are Roasted - Combine Vegetables + Quinoa + Enchilada Sauce + Salsa if using in a Casserole Dish.  Top With Cheese.

5 - Place Dish in Oven @ 350 for 15-20 minutes covered with tin foil.  Remove Tin Foil and Cook for another 5-10 Minutes.  Enjoy with "No Fried Refried"!