Black Bean and Quinoa Enchiladas with Roasted Corn | Chopped

Ingredients

• 1 cup frozen corn kernels, thawed
• 1 tablespoon olive oil
• 1/2 cup quinoa, rinsed
• 1 cup vegetable broth
• 1 can black beans, drained and rinsed (15 ounce)
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 cup chopped fresh cilantro
• 2 1/2 cups red enchilada sauce
• 10 corn tortillas (6-inch)
• 2 cups shredded Monterey Jack cheese
• 1/4 cup sliced green onions
• 1 tablespoon olive oil, for skillet