Quick + Easy Black Bean Enchilada Quinoa
Servings: 4 -6 servings
Calories: 312kcal
Ingredients
- 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 1 ½ 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
Instructions
- 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.
- Stir in kale and cheese. Serve with desired toppings.
Notes
* To make your own taco seasoning : 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon paprika, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon 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
Serving: 1serving | Calories: 312kcal | Carbohydrates: 55g | Protein: 13.9g | Fat: 5.5g | Saturated Fat: 1.2g | Cholesterol: 5mg | Sodium: 545mg | Fiber: 9.8g | Sugar: 3.1g