Santa Fe-Style Quinoa with Lightened up Suiza Sauce

I love this recipe for so many reasons other than it tasting amazing! There is a reason people are obsessed with quinoa and its not just because of it's name. It is actually a seed, not a grain making it gluten free, it contains riboflavin, an essential vitamin needed for cell metabolism, and is high in protein, keeping you satisfied. This recipe was inspired by lean cuisine's Santa Fe-Style Rice and Beans. I also adapted the sauce from Better Homes and Gardens, reducing the fat content. Suiza sauce is usually used as the sauce for enchiladas but it pairs well with other dishes as well. I already made this twice this month! Enjoy : )

Ingredients:
8 oz. cooked quinoa
1 cup no salt added, drained black beans
1/2 Tbsp. all purpose flour
1/4 cup low fat sour cream
1/3 cup fresh cilantro
1/2 can fire-roasted tomatoes, undrained
1 tsp. minced garlic
1/4 of a medium onion, cut into thin wedges
1 medium tomatillo, sliced into wedges
1 jalapeno chile, sliced
1/4 cup reduced fat cheddar cheese for topping

Directions:
1. Preheat oven to 350
2. Spray baking sheet with cooking spray and roast onion, tomatillo, and jalapeno for 7 minutes on each side
3. In a blender combine roasted vegetables, garlic, flour, sour cream, cilantro, and tomatoes and blend until smooth
4. Distribute the quinoa and beans into two bowls and pour sauce onto each
5. Sprinkle cheese on top and bake for an additional 5 minutes or until cheese is melted

Servings-2/Serving Size-1 bowl/Calories-429/Carbs-66g/Fat-9g/Protein-19g
*This could also be made as a side dish, making 4 servings