Main Dishes

Quick Black Bean Enchilada Quinoa

Gloria Kersh
July 01, 2016
2

Another one-pot wonder. The leftovers reheat well and could also be rolled up in a tortilla to re-purpose them. You probably have all the ingredients in your kitchen now. This is definitely a make-up filling, healthy dish.

4
1 cup quinoa, rinsed (I used multi-colored)
1 can black beans, rinsed and drained
1 sweet potato, peeled and cut into 1/2 inch pieces
2 cups corn, fresh or frozen (I had fresh that had been cooked on the grill the day before) I just cut it off the cob
1 can diced tomatoes
1 packet taco seasoning, low-sodium
1 can red enchilada sauce (10 ounce)
1/2 cup water
2 cups chopped kale or spinach
1/2 cup Daiya cheddar shreds
Garnish, avocodo, limes, cilantro
In a large skillet combine rinsed quinoa, black beans, sweet potato, corn, tomatoes, taco seasoning, enchilada sauce and water. Bring to a boil, cover, reduce heat and simmer until quinoa is done (about...
See the full directions on my site
Nutritions

Calories
1553

Sodium
284mg
11% DV

Fat
60g
92% DV

Protein
31g
63% DV

Carbs
112g
38% DV

Fiber
24g
96% DV
Vegan

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