Quick + Easy Black Bean Enchilada Quinoa
Prep time
Cook time
Total time
Serves: 4-6 servings
  • 1 cup quinoa, rinsed
  • 1 can black beans (15 oz.) rinsed and drained
  • 1 sweet potato, peeled and cut into ½ inch pieces
  • 2 cups corn, fresh or frozen
  • 1 can diced tomatoes (14 oz.) or 1½ cups diced fresh tomatoes)
  • 1 packet taco seasoning, lower sodium (or make your own- see below for details)*
  • 1 can red enchilada sauce (10 oz)
  • ½ cup water
  • 2 cups chopped kale (or spinach) optional
  • ½ cup Mexican cheese blend (or cheddar) optional
  • optional toppings: green onions, avocado, sour cream, squeeze of lime, or salsa
  1. In a large skillet (or dutch oven) combine rinsed quinoa, black beans, sweet potato, corn, tomatoes, seasoning, enchilada sauce and ½ cup of water. Bring to a boil, cover, reduce heat and simmer until quinoa is done (about 15-20 min.) stirring occasionally. If necessary add additional water.
  2. Stir in kale and cheese. Serve with desired toppings.
* To make your own taco seasoning : 1 tsp chili powder, 1 tsp cumin, ½ tsp paprika, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp red pepper flakes, salt and pepper to taste.

** Nutritional values do not include optional toppings and assume you make your own taco seasoning according to the instructions above
Nutrition Information
Serving size: ⅙ of recipe (not including optional toppings) Calories: 312 Fat: 5.5 g Saturated fat: 1.2 g Carbohydrates: 55 g Sugar: 3.1 g Sodium: 545 mg Fiber: 9.8 g Protein: 13.9 g Cholesterol: 5.0 mg
Recipe by Simple Healthy Kitchen at https://www.simplehealthykitchen.com/quick-easy-black-bean-enchilada-quinoa/