Emily Bites · by Emily Bites★ 5.0 (2)
Beef Enchilada Quinoa Bake
NUTRITION · PER SERVING50M COOK
CAL 17%·PRO 53%
CARBS 37G44% OF CAL
7G FIBER0G ADDED0G INTRINSIC27G OTHER3G TOTAL SUGAR
FAT 10G26% OF CAL
4G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty, saucy casserole combining ground beef, quinoa, black beans, and corn with red enchilada sauce and cheese. Comfort food with Mexican flavors that feeds eight.
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View the full recipe on Emily Bites →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon oregano
- ½ teaspoon paprika
- 1 ½ teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1.25 lb 95% lean ground beef
- 3 cups cooked quinoa
- 1 cup frozen corn kernels (thawed)
- 1 (15 oz) can black beans (drained and rinsed)
- 2 (10 oz) cans red enchilada sauce
- ½ cup fat free sour cream
- 4 oz (about 1 cup) shredded 50% reduced fat sharp cheddar (divided)
- Optional toppings
At a glance
PER SERVING · TIME 50M
CAL 17%·PRO 53%
CARBS 37G44% OF CAL
7G FIBER0G ADDED0G INTRINSIC27G OTHER3G TOTAL SUGAR
FAT 10G26% OF CAL
4G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 712mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 591mg
- Calcium
- 166mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 712MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.