Quinoa Enchilada Bake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quinoa enchilada bake layers quinoa, black beans, corn, and sweet potato with red enchilada sauce and cheese. Protein-packed and meatless, it's hearty enough for any dinner table.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 4- 1-1/2 pounds sweet potatoes (2 medium potatoes, 5 cups, chopped into bite-sized pieces)
- 1 red pepper (chopped )
- 1 small yellow onion (thinly sliced)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 3 teaspoons chili powder (divided)
- 1 cup uncooked white quinoa (drained and rinsed)
- 2 cups vegetable stock (or broth or water)
- 2 tablespoons fresh lime juice
- 1 (15-ounce) can fire-roasted corn (drained)
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 (10-ounce) can mild red enchilada sauce (homemade or store-bought—see note 1)
- 1/4 cup chopped cilantro
- 1-1/2 cups sharp Cheddar cheese (divided, see note 2)
- Toppings as desired (see note 3)
- Salt and pepper
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 1913mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1561mg
- Calcium
- 485mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1913MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.