Vegetarian

Quinoa and rice enchilada casserole is for Dinner.

Quinoa and rice enchilada casserole takes 10 minutes to prepare.

Quinoa and rice enchilada casserole takes 40 minutes to cook.

Quinoa and rice enchilada casserole makes 8 servings.

The ingredients for Quinoa and rice enchilada casserole are:

1.0 cup, chopped Onions, raw
1.75 cup Black Beans - canned - Kroger
1.0 cup Cheese - Kroger Shredded Mexican Style
1.0 cup simple truth organic quinoa (dry)
1.0 cup minute brown rice (uncooked)
1.75 cup green giant whole kernel sweet corn -can
1.75 cup best choice classic diced tomatoes
1.0 cup old el paso mild red enchilada sauce
3.0 serving kroger chicken bullion cubes

Here is how you make Quinoa and rice enchilada casserole:

Bring 3 cups of water to a boil. Ed bolian and stir until dissolved. Add 1 cup rinsed quinoa. Cover and simmer about 10 minutes. Add minute brown rice. Cook additional 5 minutes or until quinoa and rice are done. Meanwhile in a medium Bowl combine drained and rinsed black beans, drained corn, enchilada sauce, cilantro, onion, diced tomatoes, and Seasonings. Stir well and add in quinoa / rice mixture. Place in 9 by 11 casserole dish. Top with Mexican cheese. Bake in 350 degree oven for 15-20 minutes or until cheese is bubbly. Remove from oven and top Serving Size: Makes 8 cupsNumber of Servings: 8.0Recipe submitted by SparkPeople user MWARNER211.

The nutritional information for Quinoa and rice enchilada casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 279.8

• Total Fat: 6.3 g
• Cholesterol: 12.5 mg
• Sodium: 915.0 mg
• Total Carbs: 44.2 g
• Dietary Fiber: 6.7 g
• Protein: 11.6 g

Quinoa and rice enchilada casserole is Mexican cuisine.

The dietary needs meet for Quinoa and rice enchilada casserole is Gluten Free