Description
A healthy and flavorful Mexican Quinoa Enchilada Bake packed with protein and nutrients, perfect for a comforting meal.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 can diced tomatoes
- 1 can enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the quinoa under cold water and combine it with vegetable broth in a pot. Bring it to a boil, then reduce the heat and let it simmer for about 15 minutes until the quinoa is fluffy.
- Mix the cooked quinoa, black beans, corn, diced tomatoes, enchilada sauce, cumin, and chili powder in a large bowl.
- Pour this mixture into a greased baking dish and sprinkle cheese on top if you desire.
- Bake for 25-30 minutes until everything is heated through and the cheese is melted.
- Garnish with fresh cilantro before serving.
Notes
This dish can be customized with additional vegetables or different types of beans. It stores well in the refrigerator for 3-4 days or can be frozen for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg