Skinny, Vegetarian Quinoa Enchilada Casserole
Skinny Kitchen
Skinny Kitchen
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Ingredients

  • 7 grams of
  • 15 minutes
  •  
  • Ingredients for Casserole
  • 1 cup quinoa, uncooked and rinsed
  • 1 cup onions, chopped
  • 1 teaspoon garlic, minced
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (10-ounce) can Old El Paso mild red enchilada sauce or your favorite
  • 1 (4.5-ounce) can Ortega mild green chiles, chopped
  • ½ cup frozen corn kernels, defrosted
  • ½ cup nonfat plain yogurt or fat-free sour cream
  • ½ cup light Mexican cheese blend or light cheddar cheese
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • Black pepper, to taste
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  • Ingredients for Topping
  • ¾ cup tomatoes, chopped and drained
  • ⅓ cup scallions, chopped
  • ½ cup light Mexican cheese blend or light cheddar cheese
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  • Ingredients for Optional Toppings
  • 6 tablespoons salsa
  • 6 tablespoons Plain nonfat yogurt or fat-free sour cream

Instructions

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