Mexican

Black bean and quinoa enchilada bake is for Dinner.

Black bean and quinoa enchilada bake takes 20 minutes to prepare.

Black bean and quinoa enchilada bake takes 30 minutes to cook.

Black bean and quinoa enchilada bake makes 8 servings.

The ingredients for Black bean and quinoa enchilada bake are:

1.0 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
1.0 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
1.0 cup, chopped Onions, raw
3.0 clove Garlic
0.5 pepper Jalapeno Peppers
74.0 gram(s) bell pepper, red, sweet, raw
2.0 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips
1.0 cup kernels Yellow Sweet Corn, Frozen
1.0 lime yields Lime Juice
1.0 tsp Cumin seed
1.0 tbsp Chili powder
6.0 tbsp Cilantro, raw
4.0 cup Beans, black
32.0 tbsp Ortega Enchilada Sauce
2.0 cup Cheese, Kraft Mexican Style Taco Cheese

Here is how you make Black bean and quinoa enchilada bake:

Cook quinoa, set aside. Saute onion, garlic, jalapeno in coconut oil 4 min, add peppers & corn, cook5-8 minutes.. Drain, rinse black beans. Mix all w1/2 cup cheese. Put in 9x13 greased dish, cover with remaining cheese, foil. Bake 350, 20 min, remove foil, bake 10 min. YUM!Serving Size: 8 or 10 servings (recipe based on 8)Number of Servings: 8.0Recipe submitted by SparkPeople user LROO2014.

The nutritional information for Black bean and quinoa enchilada bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 386.4

• Total Fat: 13.3 g
• Cholesterol: 25.0 mg
• Sodium: 378.4 mg
• Total Carbs: 50.3 g
• Dietary Fiber: 11.2 g
• Protein: 18.9 g

Black bean and quinoa enchilada bake is Mexican cuisine.

The dietary needs meet for Black bean and quinoa enchilada bake is Vegetarian