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Mexican


1 cup farro
1 (10-ounce) can Old El Paso� mild enchilada sauce (or hot)
1 (4.5-ounce) can Old El Paso� chopped green chiles, drained
1 -11 ounce can corn, drained
1 � 15 ounce can black beans, drained and rinsed
2 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1 teaspoon chili powder
Kosher salt and freshly ground black pepper, to taste
2 cups Mexican blend cheese, shredded, divided
1/2 avocado, seeded, peeled and diced
1 Roma tomato, dice
3 green onions, sliced
Cilantro for garnish
Note: you could add cooked taco meat (chicken/beef) or chorizo

Cook farro according to package directions (note add 1/2 enchilada sauce as part of the liquid for better flavor)
Preheat oven to 375 degrees F. Spray a 2 quart baking dish with nonstick spray.
In a large bowl, combine farro, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1 cup Mexican blend cheese.
If using meat, warm in the farro mixture, add a little more enchilada sauce if needed.
Spread farro mixture into the prepared baking dish. Top with remaining cheese. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
Serve immediately, garnished with avocado, tomato, and cilantro if desired.

Unrated