Dinner

Quinoa Fiesta Enchilada Bake is for Dinner.

Quinoa Fiesta Enchilada Bake takes 20 minutes to prepare.

Quinoa Fiesta Enchilada Bake takes 25 minutes to cook.

Quinoa Fiesta Enchilada Bake makes 6 servings.

The ingredients for Quinoa Fiesta Enchilada Bake are:

1/2 tsp olive oil
1 clove crushed garlic
cooking spray
1 1/4 cups quinoa, rinsed and drained
1 (8 oz) can tomato sauce
2 cups reduced-sodium chicken or vegetable broth*
1 1/2 teaspoons cumin
1 tbsp chipotle en adobo sauce (or more if you want it spicy)
kosher salt and freshly ground black pepper, to taste
1 (4 oz) can diced green chiles
3/4 cup canned black beans, drained and rinsed
3/4 cup fresh or frozen thawed corn
1/4 cup chopped fresh cilantro, plus 2 tbsp for garnish
1 1/2 cups part-skim shredded Mexican cheese blend, divided*

2 tbsp chopped scallions

Here is how you make Quinoa Fiesta Enchilada Bake:

Preheat the oven to 400?F. Lightly spray a 9 x 12 baking dish with oil.In a medium saucepan cook the quinoa with 1 3/4 cups broth according to package instructions; when cooked, fluff with a fork and set aside.Meanwhile in a small saucepan heat the oil over medium low heat. Add the garlic and saute until golden, about 1 - 2 minutes. Add the tomato sauce, 1/4 tsp kosher salt, cumin, 1/4 cup broth and chipotle en adobo. If it's too thick, add 2 tbsp water to thin out. Bring to a boil and simmer 3 to 4 minutes.In a large bowl combine the cooked quinoa, green chiles, corn, black beans and 1/4 cup cilantro. Stir in 1/2 cup of the cheese and mix will. Place into the baking dish and spread out. Top with the enchilada sauce and remaining cheese.Cover with foil and bake until hot the cheese is melted, about 20 to 25 minutes.Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user MENAGERIE56.

The nutritional information for Quinoa Fiesta Enchilada Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 330.3

• Total Fat: 10.3 g
• Cholesterol: 15.0 mg
• Sodium: 760.0 mg
• Total Carbs: 43.2 g
• Dietary Fiber: 6.7 g
• Protein: 16.5 g