Description
A hearty and flavorful Mexican Quinoa Enchilada Bake that combines quinoa and enchilada flavors.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese
- 1/4 cup chopped cilantro
Instructions
- Preheat oven to 350°F (175°C).
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
- In a large bowl, mix cooked quinoa, black beans, corn, diced tomatoes, enchilada sauce, cumin, and chili powder.
- Pour mixture into a baking dish and top with shredded cheese.
- Bake for 25 minutes until cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
Notes
- Feel free to add more vegetables like bell peppers or onions.
- Can be made ahead of time and reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 20mg
Keywords: Mexican Quinoa Enchilada Bake