Mexican

ENCHILADA QUINOA BAKE takes 15 minutes to prepare.

ENCHILADA QUINOA BAKE takes 35 minutes to cook.

ENCHILADA QUINOA BAKE makes 8 servings.

The ingredients for ENCHILADA QUINOA BAKE are:

Ingredients:

2 tablespoons olive oil
1 small onion, finely chopped
1 1/2 cups cooked quinoa (white or red)
1 can (15 oz) black beans
1 can (4.5 oz) Old El Paso? chopped green chiles
1 tablespoon chili powder
2 cups Old El Paso? enchilada sauce (from 19-oz can)
1/2 red pepper
1/2 yellow pepper
5 mushrooms
1 cup shredded pepper Jack cheese (4 oz)
4 tortillas

Here is how you make ENCHILADA QUINOA BAKE:

Directions:Heat oven to 350?F. Spray 8-inch square (2-quart) or 13?9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.Reduce heat to low. Add quinoa, black beans, green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat. Transfer quinoa mixture to baking dish that is lined with tortillas. Top evenly with pepper Jack cheese.Bake 10 to 15 minutes.Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler.Serving Size: Servings 8Number of Servings: 8Recipe submitted by SparkPeople user KRISSIN4U.

The nutritional information for ENCHILADA QUINOA BAKE is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 253.1

• Total Fat: 10.3 g
• Cholesterol: 35.0 mg
• Sodium: 507.6 mg
• Total Carbs: 26.6 g
• Dietary Fiber: 5.7 g
• Protein: 12.7 g

ENCHILADA QUINOA BAKE is Mexican cuisine.

The dietary needs meet for ENCHILADA QUINOA BAKE is Gluten Free