Quinoa Enchilada Bake

By Nikki Sheriff

Never tried quinoa? This enchilada bake is a great way to be introduced to the superfood.

Quinoa Enchilada Bake
  • 1 TBSP olive oil

  • 1 lb extra lean ground beef

  • 1 medium yellow onion, chopped

  • 1 medium green pepper, diced

  • 3 cloves garlic finely chopped

  • 1/2 cup dry quinoa

  • 2 cups low sodium vegetable broth

  • 10 oz. can diced tomatoes with green chilies, undrained

  • 1 cup tomato sauce

  • 2 TBSP chili powder

  • 2 tsp cumin

  • Pepper to taste

  • 1 can black beans

  • 3/4 cup corn

  • Optional toppings:

  • Cheese, tomato, green onion, cilantro

  1. Heat oil in a large skillet. Brown ground beef.

  2. Add onion, pepper and garlic. Cook 2 minutes.

  3. Pour into slow cooker along with remaining ingredients, except black beans and corn.

  4. Cook on high for 3-31/2 hours.

  5. minutes before it's done, add beans and corn. Heat last 40 minutes.

  6. Serve over chopped romaine or tortilla (optional).

  7. Top with desired toppings.

Nutritional Facts

For 1/12 the recipe excluding optional toppings
Calories 150
Saturated Fat 5g
Sodium 280mg
Carbohydrates 15g
Dietary Fiber 3g
Protein 13g

beef vegetables slow cooker main dish dinner quinoa

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