Quinoa and rice enchilada casserole

Quinoa and rice enchilada casserole
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Quinoa and rice enchilada casserole calories by ingredient


Introduction

Cheesy meatless enchilada casserole Cheesy meatless enchilada casserole
Number of Servings: 8

Ingredients

    1.0 cup, chopped Onions, raw
    1.75 cup Black Beans - canned - Kroger
    1.0 cup Cheese - Kroger Shredded Mexican Style
    1.0 cup simple truth organic quinoa (dry)
    1.0 cup minute brown rice (uncooked)
    1.75 cup green giant whole kernel sweet corn -can
    1.75 cup best choice classic diced tomatoes
    1.0 cup old el paso mild red enchilada sauce
    3.0 serving kroger chicken bullion cubes

Directions

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.