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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 360.0
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 923.0 mg
  • Total Carbs: 60.5 g
  • Dietary Fiber: 10.8 g
  • Protein: 12.6 g

View full nutritional breakdown of Tex-Mex Quinoa with Black Beans and Corn calories by ingredient
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Tex-Mex Quinoa with Black Beans and Corn

Submitted by: KATOUSIGNANT1

Introduction

Adapted from Vegetarian Times:
http://www.vegetariantimes.com/r
ecipe/tex-mex-quinoa-with-black-beans-
and-corn/
Adapted from Vegetarian Times:
http://www.vegetariantimes.com/r
ecipe/tex-mex-quinoa-with-black-beans-
and-corn/

Number of Servings: 4

Ingredients

    1 15 oz. can prepared black bean soup, such as Trader Joe's
    1 cup mild or medium picante sauce, divided
    1 cup quinoa, rinsed and drained
    1 jalepeno, diced
    1 can diced green chiles
    1 15-oz. can black beans, rinsed
    and drained
    3/4 cup frozen fire roasted corn (Trader Joe's), thawed
    4 green onions, thinly sliced (⅓ cup)

Directions

1. Heat medium deep-sided skillet or wok over medium heat. Add soup, 1/2 cup water, 1/2 cup picante sauce, diced green chiles, jalepeno, and quinoa; stir, and bring to a boil over high heat. Reduce heat to medium-low, cover, and cook 10 to 12 minutes, or until most of liquid is absorbed.
2. Stir in beans and corn, and cook, covered, 7 to 10 minutes, or until all liquid is absorbed. (The mixture will still be quite moist.) Remove from heat, and stir in remaining 1/2 cup picante sauce, green onions, and jalapeņos. Season with salt and pepper, if desired.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KATOUSIGNANT1.





TAGS:  Vegetarian Meals |

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