Black bean and quinoa enchilada bake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 386.4
  • Total Fat: 13.3 g
  • Cholesterol: 25.0 mg
  • Sodium: 378.4 mg
  • Total Carbs: 50.3 g
  • Dietary Fiber: 11.2 g
  • Protein: 18.9 g

View full nutritional breakdown of Black bean and quinoa enchilada bake calories by ingredient


Introduction

Bright colors, lots of flavor, vegetarian. Bright colors, lots of flavor, vegetarian.
Number of Servings: 8

Ingredients

    1.0 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
    1.0 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
    1.0 cup, chopped Onions, raw
    3.0 clove Garlic
    0.5 pepper Jalapeno Peppers
    74.0 gram(s) bell pepper, red, sweet, raw
    2.0 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips
    1.0 cup kernels Yellow Sweet Corn, Frozen
    1.0 lime yields Lime Juice
    1.0 tsp Cumin seed
    1.0 tbsp Chili powder
    6.0 tbsp Cilantro, raw
    4.0 cup Beans, black
    32.0 tbsp Ortega Enchilada Sauce
    2.0 cup Cheese, Kraft Mexican Style Taco Cheese

Directions

Cook quinoa, set aside. Saute onion, garlic, jalapeno in coconut oil 4 min, add peppers & corn, cook5-8 minutes.. Drain, rinse black beans. Mix all w1/2 cup cheese. Put in 9x13 greased dish, cover with remaining cheese, foil. Bake 350, 20 min, remove foil, bake 10 min. YUM!

Serving Size: 8 or 10 servings (recipe based on 8)

Number of Servings: 8.0

Recipe submitted by SparkPeople user LROO2014.