Mexican Quinoa Bake

The Hubbs and I tried a new recipe tonight and we were floored. It was so so so delicious! We were a little skeptical because it was our first time cooking and I think actually eating quinoa, but we love Mexican food so we were up for the challenge. We were so pleasantly surprised that I HAD to share with you all. Did I mention it was so easy and it only took me 30 minutes to prep and cook? Great option during a busy work week. If I haven’t convinced you already, check out the final result.

This meal looks heavy, but in fact it is a very light meal with lots of healthy benefits. Quinoa is a great alternative to Mexican rice or tortillas. Quinoa is packed full of protein, and is low in calories AND fat. There is 1 gram of fat to every 63 calories eaten. Pretty awesome right?

What You Need:

1 c. cooked quinoa(follow package directions)

1 small can (1/2 c.) black beans

1 can corn kernels

1 small can diced green chile

1 can Old El Paso Mild Enchilada Sauce

1/2 tsp cumin

1/2 tsp red chili powder

2 cups Mexican cheese

*We topped ours with diced tomatoes!

 

What To Do:

While quinoa is cooking, add all ingredients (only 1 cup of cheese) to large mixing bowl. Add cooked quinoa and mix together. Preheat oven to 375 degrees. Pour mixture into greased 9×13 baking dish. Bake for 10  minutes. Sprinkle 1cup remaining cheese on top and continue to bake for 5 minutes until cheese is melted.

Top with tomatos if desired and serve with chips and salsa

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