Instructions
1
|
Preheat the oven to 400°F.
2
|
Bring water to a boil in a small saucepan over high heat. Add the quinoa and return to a boil. Reduce to a low simmer, cover pot, and cook quinoa until tender, 12-15 minutes.
3
|
Place quinoa, enchilada sauce, diced tomatoes with green chilies, corn, black beans, cilantro, cumin, paprika, Monterey jack, mozzarella, salt, and pepper in a large mixing bowl. Stir to combine with a rubber spatula. Transfer to a 9x9-inch baking dish and spread into an even layer.
4
|
Sprinkle the cheeses evenly over top of the casserole.
5
|
Bake the casserole on middle rack of oven until bubbling, 25-30 minutes.
6
|
Check to see that casserole is done. Remove from oven or add time as needed.
7
|
Serve casserole garnished with diced avocado, sour cream, and lime, if desired.
40.63 g
Carbs
11.79 g
Fat
15.97 g
Protein
320.09 kcal
Calories
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Intelligent Tags
Diet at a Glance
Low-Cholesterol
Low Fat
Low Sugar
Smart Nutrition
Nutrition Per Serving
Energy
320 kcal(16%)
Total Fat
12 g(18%)
Saturated
4 g(28%)
Trans
0 g(5%)
Unsaturated
1 g(5%)
Cholesterol
19 mg(6%)
Total Carbs
41 g(14%)
Fiber
10 g(35%)
Sugars
6 g(15%)
Proteins
16 g(32%)
Sodium
644 mg(27%)
Polyunsaturated
2 g(0%)
Monounsaturated
4 g(0%)
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index 5 Moderate
Glycemic Load 3 Low
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