Quinoa and rice enchilada casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.0 cup, chopped Onions, raw1.75 cup Black Beans - canned - Kroger1.0 cup Cheese - Kroger Shredded Mexican Style1.0 cup simple truth organic quinoa (dry)1.0 cup minute brown rice (uncooked)1.75 cup green giant whole kernel sweet corn -can1.75 cup best choice classic diced tomatoes1.0 cup old el paso mild red enchilada sauce3.0 serving kroger chicken bullion cubes
Bring 3 cups of water to a boil. Ed bolian and stir until dissolved. Add 1 cup rinsed quinoa. Cover and simmer about 10 minutes. Add minute brown rice. Cook additional 5 minutes or until quinoa and rice are done. Meanwhile in a medium Bowl combine drained and rinsed black beans, drained corn, enchilada sauce, cilantro, onion, diced tomatoes, and Seasonings. Stir well and add in quinoa / rice mixture. Place in 9 by 11 casserole dish. Top with Mexican cheese. Bake in 350 degree oven for 15-20 minutes or until cheese is bubbly. Remove from oven and top
Serving Size: Makes 8 cups
Number of Servings: 8.0
Recipe submitted by SparkPeople user MWARNER211.
Number of Servings: 8.0
Recipe submitted by SparkPeople user MWARNER211.
Nutritional Info Amount Per Serving
- Calories: 279.8
- Total Fat: 6.3 g
- Cholesterol: 12.5 mg
- Sodium: 915.0 mg
- Total Carbs: 44.2 g
- Dietary Fiber: 6.7 g
- Protein: 11.6 g
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