Description
A delicious and healthy twist on traditional enchiladas, featuring black beans and quinoa for a nutritious meal.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse the quinoa under cold water and then cook it in vegetable broth according to package instructions.
- In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, enchilada sauce, cumin, and chili powder.
- Transfer the mixture to a greased baking dish and spread it evenly.
- If using, sprinkle shredded cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until heated through and cheese is melted.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier dish, add jalapeños or hot sauce to the mixture.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 20mg
Keywords: Black Bean and Quinoa Enchilada Bake, vegetarian enchiladas, healthy enchilada recipe