Black Bean and Quinoa Enchilada Bake
Southwest Ranch Salad
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Ingredients
- 1 cup quinoa
- 1 onion, chopped
- 2 green bell peppers, seeded and chopped
- 3 cloves garlic, minced
- 1 Tbsp olive oil
- 2 (15-oz) cans black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 1 (16-oz) bottle red enchilada sauce
- 1½ Tbsp salt-free Southwest seasoning
- 2 cups shredded sharp Cheddar cheese
- 3 green onions, chopped
Instructions
- Preheat oven to 350°F. Cook quinoa according to package directions.
- Cook onion, bell peppers, and garlic in hot oil in a Dutch oven over medium-high heat 6 to 8 minutes or until tender.
- Add beans, corn, enchilada sauce, and Southwest seasoning; cook 5 to 6 minutes or until thoroughly heated. Remove from heat; stir in quinoa.
- Pour mixture into a 13- x 9-inch baking dish coated with cooking spray; top with cheese.
- Bake 30 minutes or until golden and bubbly. Sprinkle with green onions just before serving.
Side Dish Ingredients
- 1 cup Ranch dressing
- 1 Tbsp salt-free Southwest seasoning
- 1 head iceberg lettuce, chopped
- 2 tomatoes, chopped
Side Dish Instructions
- Combine Ranch dressing and Southwest seasoning in a small bowl; chill.
- Drizzle lettuce with dressing just before serving; top with tomato.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
476
|
167
|
643
|
| Fat (g) | 19 | 15 | 34 |
| Sat. Fat (g) | 9 | 2 | 11 |
| Protein (g) | 22 | 1 | 23 |
| Carb (g) | 62 | 9 | 71 |
| Fiber (g) | 11 | 2 | 13 |
| Sodium (mg) | 983 | 358 | 1341 |
Vegetarian Meal Plan
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