Quinoa Enchilada Bake Recipe
Recipe By Chelsea's Messy Apron
A delicious sweet potato, black bean, and corn quinoa enchilada bake is a nutrition-loaded casserole the whole family will love.
4.9
23 Rating -
Rate
Vegdiet
1hr 1minstotal
30minsPrep
30minsCook
1hr 1m.total
30m.Prep
30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Quinoa Enchilada Bake Recipe
- 0.38 pound Sweet potatoes chopped into small bite sized pieces
- 1/4 Red pepper chopped
- 1/4 Small yellow onion thinly sliced
- 1/2 tablespoon Olive oil
- 1/4 teaspoon Ground Cumin
- 0.13 teaspoon Garlic powder
- 3/4 teaspoon Chili powder separated
- 1/4 cup Uncooked white quinoa drained and rinsed
- 1/2 cup Vegetable stock/broth or water
- 1/2 tablespoon Freshly squeezed lime juice
- 1/4 can Fire roasted corn drained
- 1/4 can Black beans drained and rinsed
- 1/4 can Mild red enchilada sauce
- 0.06 cup Chopped cilantro
- 0.38 cup Sharp cheddar cheese divided
- As required Toppings:chopped avocado, sour cream, tortilla chips, additional lime and cilantro
Nutrition
value
value
1010
calories per serving
48 g Fat17 g Protein126 g Carbs19 g FiberOther
Current Totals
- Fat48g
- Protein17g
- Carbs126g
- Fiber19g
MacroNutrients
- Carbs126g
- Protein17g
- Fiber19g
Fats
- Fat48g
Vitamins & Minerals
- Calcium264mg
- Iron9mg
- Vitamin A860mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B61mg
- Vitamin B9181mcg
- Vitamin B12< 1mcg
- Vitamin C53mg
- Vitamin E5mg
- Copper264mcg
- Magnesium153mg
- Manganese2mg
- Phosphorus319mg
- Selenium19mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Chelsea's Messy Apron