Quick Black Bean Enchilada Quinoa


by: Glo

Another one-pot wonder. The leftovers reheat well and could also be rolled up in a tortilla to re-purpose them. You probably have all the ingredients in your kitchen now. This is definitely a make-up filling, healthy dish.


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serves: 4-6

1 cup quinoa, rinsed (I used multi-colored)

1 can black beans, rinsed and drained

1 inch sweet potato, peeled and cut into 1/2 pieces

2 cups corn, fresh or frozen (I had fresh that had been cooked on the grill the day before) I just cut it off the cob

1 can diced tomatoes

1 packet taco seasoning, low-sodium

1 can red enchilada sauce (10 ounce)

1/2 cup water

2 cups chopped kale or spinach

1/2 cup Daiya cheddar shreds

Garnish, avocodo, limes, cilantro

Nutrition Facts
Quick Black Bean Enchilada Quinoa

Servings Per Recipe: 4

Amount per Serving

Calories: 596

  • Total Fat: 16.7 g
  •     Saturated Fat: 5.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 17.3 mg
  • Sodium: 751.1 mg
  • Total Carbs: 91.5 g
  •     Dietary Fiber: 18.5 g
  •     Sugars: 12.3 g
  • Protein: 25.7 g

how is this calculated?

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1.  In a large skillet combine rinsed quinoa, black beans, sweet potato, corn, tomatoes, taco seasoning, enchilada sauce and water. Bring to a boil, cover, reduce heat and simmer until quinoa is done (about 15-20 minutes). Stir occasionally. If necessary add more water. Stir in kale and cheese. Serve immediately with desired garnishes. Enjoy!

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