Black Bean & Quino Baked Enchilada
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Black Bean & Quino Baked Enchilada calories by ingredient
Introduction
Single Dish, Gluten-free, Low-fat Mexican Meal Single Dish, Gluten-free, Low-fat Mexican MealNumber of Servings: 8
Ingredients
-
Ingredients
1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon grapeseed oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed, diced
2 bell pepper, seeds removed, diced
1 cup corn kernels (frozen, can, or fresh)
1 cup zucchini, julienne
1 cup baby spinach
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
1 cup shredded Mexican cheese blend
Optional toppings: Chopped green onions, avocado slices, or sour cream
Tips
Adjust the ingredients to your taste or availability.
I make this dish before we go on vacation and freeze it. Once we get home, it heats up easily and is a great way to have a home cooked meal waiting for us after a trip.
Directions
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.