Black Bean & Quino Baked Enchilada
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ingredients1 cup uncooked quinoa, rinsed2 cups water1 tablespoon grapeseed oil1 small onion, diced3 cloves garlic, minced1 jalapeño, seeds and ribs removed, diced2 bell pepper, seeds removed, diced1 cup corn kernels (frozen, can, or fresh)1 cup zucchini, julienne1 cup baby spinachJuice of 1 small lime1 teaspoon ground cumin1 tablespoon chili powder1/3 cup chopped cilantroSalt and pepper, to taste2 (15 oz) cans black beans, drained and rinsed2 cups red enchilada sauce1 cup shredded Mexican cheese blendOptional toppings: Chopped green onions, avocado slices, or sour cream
1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with grapeseed oil and set aside.
2. Add quinoa and water to a medium saucepan and bring to a rolling boil. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and stir. Cover quinoa and set aside.
3. In a large skillet, heat the tablespoon of oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until onion is translucent, about 5 minutes. Add in the bell pepper, corn, and zucchini. Cook for about 4 minutes. Add spinach and cook until spinach wilts. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine and remove from heat. Season with salt and pepper, to taste.
4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and mix well. Add 1/4 cup shredded cheese and stir.
5. Pour the mixture into the prepared baking dish. Top with remaining shredded cheese. Bake for 20 minutes or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.
Serving Size: Makes 9x13 casserole
Number of Servings: 8
Recipe submitted by SparkPeople user TOMDWINS.
2. Add quinoa and water to a medium saucepan and bring to a rolling boil. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and stir. Cover quinoa and set aside.
3. In a large skillet, heat the tablespoon of oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until onion is translucent, about 5 minutes. Add in the bell pepper, corn, and zucchini. Cook for about 4 minutes. Add spinach and cook until spinach wilts. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine and remove from heat. Season with salt and pepper, to taste.
4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and mix well. Add 1/4 cup shredded cheese and stir.
5. Pour the mixture into the prepared baking dish. Top with remaining shredded cheese. Bake for 20 minutes or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.
Serving Size: Makes 9x13 casserole
Number of Servings: 8
Recipe submitted by SparkPeople user TOMDWINS.
Nutritional Info Amount Per Serving
- Calories: 322.3
- Total Fat: 6.3 g
- Cholesterol: 7.5 mg
- Sodium: 541.4 mg
- Total Carbs: 50.7 g
- Dietary Fiber: 13.2 g
- Protein: 17.6 g
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