Friday, April 22, 2016

Quick Black Bean Enchilada Quinoa

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.

  • 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 15-20 minutes). Stir occasionally. If necessary add more water.

Stir in kale and cheese.

Serve immediately with desired garnishes.



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