Quinoa Fiesta Enchilada Bake

17 40 375
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 6
Quinoa Fiesta Enchilada Bake
Health Rating

Ingredients


1/2 tsp Extra virgin olive oil
1 clove(s) Garlic (crushed)
3 spray (about 1/3 second) Olive oil cooking spray
1 1/4 cup Quinoa, uncooked (rinsed, drained)
1/2 can(s) (16 oz) Tomato sauce, canned
2 cup Vegetable stock/broth, low sodium (or chicken broth)
1 1/2 tsp Cumin
1 tbsp Chipotle chiles in adobo sauce, La Costena (to taste)
1 pinch Kosher salt (to taste)
1 dash Black pepper (to taste)
1 can (4oz) Green chiles, canned (diced)
3/4 cup Black beans, canned (drained, rinsed)
3/4 cup Frozen yellow corn kernels
1/4 cup Cilantro (coriander) (plus 2 tbsp for garnish, chopped)
1 1/2 cup shredded Mexican cheese blend (divided)
1 avocado(s) Avocado (diced)
2 tbsp Green onion, scallion, ramp (chopped)

Instructions


Preheat the oven to 400°F. Lightly spray a 9 x 12 baking dish with oil.

In a medium saucepan cook the quinoa with 1 3/4 cups broth according to package instructions; when cooked, fluff with a fork and set aside.

Meanwhile in a small saucepan heat the oil over medium low heat. Add the garlic and sauté until golden, about 1 – 2 minutes. Add the tomato sauce, 1/4 tsp kosher salt, cumin, 1/4 cup broth and chipotle in adobo. If too thick, add 2 tbsp water to thin out. Bring to a boil and simmer 3 to 4 minutes.

In a large bowl combine the cooked quinoa, green chiles, corn, black beans and 1/4 cup cilantro. Stir in 1/2 cup of the cheese and mix will. Place into the baking dish and spread out. Top with the enchilada sauce and remaining cheese.

Cover with foil and bake until hot the cheese is melted, about 20 to 25 minutes.

To serve, top with avocado, scallions and remaining fresh cilantro.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 375
Calories from fat 151
Calories from saturated fat 66
Total Fat 16.7 g
Saturated Fat 7.3 g
Trans Fat 0 g
Polyunsaturated Fat 3.9 g
Monounsaturated Fat 10.4 g
Cholesterol 25.4 mg
Sodium 676 mg
Potassium 713 mg
Total Carbohydrate 40 g
Dietary Fiber 8.6 g
Sugars 3.5 g
Protein 16.0 g

Dietary servings

Per Portion


Grain 1.8
Meat Alternative 0.2
Milk Alternative 0.6
Vegetables 1.4

Energy sources


Pygal43%465.46028867031663175.08514222028840%316.6944502041168255.7656964498963817%335.1870890141369119.5555468641125943%40%17%CarbohydratesFatProtein
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