Quinoa Enchilada for #MeatlessMonday

Stay meatless, not hungry

Pack in your protein quota, and Mexican fix with this delicious bake Enchilada.

Here’s what you need…

Ingredients

  • 1 cup quinoa
    Nutrition Facts
    Energy 285.1 kcals
    Protein 13.2 grams
    Carbohydrates 29.2 grams
    Fiber 6.0 grams
    Sugar 13.6 grams
    Prep Time- 10 Minutes
    Cook Time- 30 Minutes
  • 1 (10-ounce) can enchilada sauce
  • 1 cup green chillies
  • 1/2 cup corn kernels, frozen, canned or roasted
  • 1/2 cup canned black beans, drained and rinsed
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly ground black pepper, to taste
  • 3/4 cup shredded cheddar cheese, divided
  • 3/4 cup shredded mozzarella cheese, divided
  • 1 avocado, halved, seeded, peeled and diced
  • 1 Roma tomato, diced

Directions

  1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  2. Preheat oven to 375 degrees F. Lightly oil an 8×8 or 2 quart baking dish or coat with nonstick spray.
  3. In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
  4. Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
  5. Serve immediately, garnished with avocado and tomato, if desired.

Call a few of your nearest and dearest who are on the same mission to cut back meat, and enjoy!

P.S- If you have leftovers, toss some in a whole wheat wrap and make a burrito out of it.

Diva

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