Creme de la Crumb · by Tiffany★ 5.0 (4)
Enchilada Quinoa Stuffed Zucchini
NUTRITION · PER SERVING30M COOK
CAL 24%·PRO 52%
CARBS 39G32% OF CAL
7G FIBER26G OTHER6G TOTAL SUGAR
FAT 26G49% OF CAL
12G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini boats filled with quinoa, black beans, corn, and enchilada sauce, then baked until tender. A healthy 30-minute vegetarian main dish.
mainmexicanbeans🥧 baking dish🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Creme de la Crumb →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3-4 medium zucchini
- 1 cup cooked quinoa
- 1 can black beans (drained and rinsed)
- 1 can yellow corn (drained and rinsed)
- 1 15-ounce can mild or medium enchilada sauce
- 1 ½ cups shredded Mexican blend cheese (divided)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- salt and pepper to taste (I used about ½ teaspoon salt and ¼ teaspoon cracked black pepper)
- 1 cup shredded Mexican blend cheese
- sour cream, diced tomatoes, avocado, sliced olives, green onions, cilantro (optional toppings)
At a glance
PER SERVING · TIME 30M
CAL 24%·PRO 52%
CARBS 39G32% OF CAL
7G FIBER26G OTHER6G TOTAL SUGAR
FAT 26G49% OF CAL
12G SAT15G 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
- 5m
- Cook
- 25m
- Sodium
- 1587mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 551mg
- Calcium
- 519mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1587MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.