Black Bean and Quinoa Enchilada Bake
Beer Recommendation
Voodoo Ranger Imperial IPA
Ingredients
- 1 cup quinoa
- 1 sweet onion, chopped
- 2 green bell peppers, seeded and chopped
- 3 cloves garlic, minced
- 1 Tbsp olive oil
- 2 (15-oz) cans low-sodium black beans, rinsed and drained
- 1 cup frozen corn kernels, thawed
- 1 (19-oz) can red enchilada sauce
- 1½ Tbsp salt-free Southwest seasoning
- 1½ cups shredded sharp Cheddar cheese
- 3 green onions, chopped
Instructions
- Preheat oven to 350°F. Cook quinoa according to package directions.
- Meanwhile, cook onion, bell peppers, and garlic in hot oil in a Dutch oven over medium-high heat 5 minutes or until crisp-tender.
- Add beans, corn, enchilada sauce, and seasoning; cook 5 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 20 to 25 minutes or until golden and bubbly. Sprinkle with green onions just before serving.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
456
|
456
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 21 | 21 |
| Carb (g) | 61 | 61 |
| Fiber (g) | 14 | 14 |
| Sodium (mg) | 789 | 789 |
| T. Sugs (g) | 7 | 7 |
| A. Sugs (g) | 0 | 0 |
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