Lunch

Black Bean and Quino Baked Enchilada is for Lunch.

Black Bean and Quino Baked Enchilada takes 30 minutes to prepare.

Black Bean and Quino Baked Enchilada takes 20 minutes to cook.

Black Bean and Quino Baked Enchilada makes 8 servings.

The ingredients for Black Bean and Quino Baked Enchilada are:

Ingredients
1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon grapeseed oil
1 small onion, diced
3 cloves garlic, minced
1 jalape?o, seeds and ribs removed, diced
2 bell pepper, seeds removed, diced
1 cup corn kernels (frozen, can, or fresh)
1 cup zucchini, julienne
1 cup baby spinach
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
1 cup shredded Mexican cheese blend
Optional toppings: Chopped green onions, avocado slices, or sour cream

Here is how you make Black Bean and Quino Baked Enchilada:

1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with grapeseed oil and set aside.2. Add quinoa and water to a medium saucepan and bring to a rolling boil. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and stir. Cover quinoa and set aside.3. In a large skillet, heat the tablespoon of oil over medium-high heat. Add the onion, garlic, and jalape?o. Saut? until onion is translucent, about 5 minutes. Add in the bell pepper, corn, and zucchini. Cook for about 4 minutes. Add spinach and cook until spinach wilts. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine and remove from heat. Season with salt and pepper, to taste.4. In a large bowl, add the cooked quinoa and black beans. Add the saut?ed vegetable mixture and stir to combine. Pour in the enchilada sauce and mix well. Add 1/4 cup shredded cheese and stir.5. Pour the mixture into the prepared baking dish. Top with remaining shredded cheese. Bake for 20 minutes or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.Serving Size: Makes 9x13 casseroleNumber of Servings: 8Recipe submitted by SparkPeople user TOMDWINS.

The nutritional information for Black Bean and Quino Baked Enchilada is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 322.3

• Total Fat: 6.3 g
• Cholesterol: 7.5 mg
• Sodium: 541.4 mg
• Total Carbs: 50.7 g
• Dietary Fiber: 13.2 g
• Protein: 17.6 g

Black Bean and Quino Baked Enchilada is Mexican cuisine.

The dietary needs meet for Black Bean and Quino Baked Enchilada is Gluten Free