Description
A cozy, healthy twist on traditional enchiladas, featuring layers of quinoa, black beans, corn, and a tangy tomato base.
Ingredients
Scale
- 1 cup organic quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 can diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, combine quinoa with vegetable broth. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes or until liquid is absorbed and quinoa is fluffy.
- In a large mixing bowl, combine cooked quinoa, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper. Stir until mixed well.
- Grease a baking dish with olive oil or non-stick spray. Pour in the quinoa mixture, spreading evenly. If using, sprinkle cheese on top.
- Bake for 20-25 minutes until heated through and cheese is melted.
- Remove from oven and garnish with fresh cilantro before serving.
Notes
Store in the refrigerator for 3-5 days. Can be prepared a day in advance and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg