Quinoa Enchilada, Corn and Black Bean Bake

A delicious tex-mex dish without the tortillas. The quinoa gives this meal an extra nutrient boost over rice with its added protein, fibre and four times the iron. You’re consuming more complex carbs by consuming quinoa rather than flour tortillas.  Make mid-week meals fun and healthy!

RECIPE INSTRUCTIONS
1. Add quinoa and water to pot. Bring to boil, cover and simmer for 15 minutes on low heat. Let rest while preparing recipe.
2. In small skillet sprayed with vegetable oil, sauté corn for 3 minutes. Add to a bowl along with salsa, beans, cilantro, cumin, chili powder, salt and pepper, ½ cup both cheddar and mozzarella cheese and quinoa.
3. In large 10” – 12” oven proof skillet sprayed with vegetable oil, add quinoa mixture. Top with remaining cheeses and bake for 10 minutes. Garnish with tomato and avocado.

INGREDIENTS
1 cup quinoa
1 ½ cups water
1 cup frozen corn niblets
1 ½ cups medium to hot red salsa
¾ cup canned black beans
3 tbsp chopped cilantro
½ tsp cumin powder
½ tsp chili powder
Salt and pepper
¾ cup grated cheddar cheese
¾ cup grated mozzarella cheese
½ cup diced tomato
½ cup diced avocado

NOTES
Serves 6

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutritional Information per Serving
Calories 220
Fat 10g
Saturated Fat 10g
Cholesterol 25mg
Sodium 540mg
Carbohydrates 23g
Fibre 3g
Protein 11g

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