Skinny, Vegetarian Quinoa Enchilada Casserole
Ingredients
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 Greek 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
Ingredients for Topping:
- ¾ cup tomatoes, chopped and drained
- ⅓ cup scallions, chopped
- ½ cup light Mexican cheese blend or light cheddar cheese
Ingredients for Optional Toppings:
- 6 tablespoons salsa
- 6 tablespoons Plain nonfat yogurt or fat-free sour cream
Instructions
- In a large saucepan add to 2 cups water. Stir in quinoa and cook according to package instructions; set aside.
- Preheat oven to 350 degrees. Lightly coat a 9 x 9-inch square baking dish with cooking spray.
- In a microwave-safe bowl, add onions and garlic. Cook for 2-3 minutes to soften. In a large bowl, combine cooked quinoa, cooked onions, and garlic, drained black beans, enchilada sauce, green chiles, corn, ½ cup yogurt or sour cream, ½ cup light shredded cheese, chili powder, and cumin. Season with salt and pepper, to taste. Mix well.
- Spread quinoa mixture into baking dish. Cover with foil and bake for 20 minutes. Remove from oven. Top with the tomatoes, scallions, and ½ cup cheese. Bake uncovered for 10 more minutes. Let sit for at least 10 minutes to set, before slices into servings.
Nutrition
Serving: 1sliceCalories: 293kcalCarbohydrates: 45gProtein: 15gFat: 7gSaturated Fat: 2gCholesterol: 10mgSodium: 654mgFiber: 7gSugar: 4gBlue Smart Points: 6Green Smart Points: 8Plus Points: 8