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Black Bean Enchilada Quinoa

by on February 13, 2016 in Special Dietary Needs, Vegetarian February 13, 2016 Special Dietary NeedsVegetarian
See post on Susan | Simple Healthy Kitchen’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Quinoa, black beans, corn, sweet potato, tomatoes and enchilada sauce cook up in one pot for a healthy Mexican feast. Quick and easy.

Ingredients

  • 1 cup Quinoa, Rinsed
  • 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
  • 1 whole Sweet Potato, Peeled And Cut Into 1/2 Inch Pieces (optional)
  • 2 cups Corn, Fresh Or Frozen
  • 1 can (14 Oz. Size) Diced Tomatoes
  • 1 package (about 1 Oz. Size) Taco Seasoning
  • 1 can (10 Oz. Size) Red Enchilada Sauce
  • ½ cups Water
  • 2 cups Chopped Kale Or Spinach (optional)
  • ½ cups Cheese, Mexican Blend Or Cheddar
  • Green Onions, Avocado, Sour Cream, Squeeze Of Lime Or Salsa, For Topping (optional)

Preparation

In a large skillet (or Dutch oven), combine rinsed quinoa, black beans, sweet potato, corn, tomatoes, seasoning, enchilada sauce, and water. Bring to a boil, cover, reduce heat and simmer until quinoa is done, about 15–20 minutes, stirring occasionally. If necessary, add additional water.

Stir in kale and cheese. Serve with desired toppings.

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2 Reviews

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Jarae on 2.25.2016

Delicious! Easy, quick, hearty, and healthy. The rest of my family doesn’t love quinoa, so I planned to make this just for me. But when my son saw it cooking, he asked for a bowl and really enjoyed it. This one is a keeper. Thank you, Susan!

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Sunny on 2.15.2016

Wow! This is a great tasting and super healthy one pan meal! I used fire roasted tomatoes and an extra 1/2 cup of water. Did not add any cheese – perfect vegan dinner. My husband and I loved it. Lots left over to fill corn tortillas with for tomorrow’s lunch.

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