Try this MAIN- Quinoa Enchilada Casserole recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
Preheat oven to 375 degrees F.
Lightly oil an 8×8 or 2 quart baking dish or coat with nonstick spray.
In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste.
Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
Spread quinoa mixture into the prepared baking dish.
Top with remaining cheeses.
Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
Serve immediately, garnished with avocado and tomato, if desired.
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper, to taste
3/4 cup shredded cheddar cheese, divided
3/4 cup shredded mozzarella cheese, divided
1 avocado, halved, seeded, peeled and diced
1 Roma tomato, diced
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1462g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1575 | ||
Calories from Fat: 298 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.1g | 44 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 9.7g | ||
Cholesterol 627.2mg | 193 % | |
Sodium 3598.5mg | 124 % | |
Potassium 2843mg | 75 % | |
Total Carbohydrate 97.4g | 29 % | |
Dietary Fiber 15.8g | 63 % | |
Sugars, other 81.6g | ||
Protein 212.3g | 303 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1575
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