Quinoa Enchilada Bake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A healthy Tex-Mex casserole layered with quinoa, black beans, roasted vegetables, and enchilada sauce topped with cheese. Hearty, veggie-packed, and satisfying for vegetarians.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups chopped broccoli florets ((about 1 large bunch, stalks removed))
- 1 large red bell pepper, (chopped into chunks (about 1 1/2 cups))
- 1 large yellow onion, (chopped)
- 2 tablespoons olive oil
- 1/4 teaspoon garlic powder
- 1/2 teaspoon coriander
- 1/2 teaspoon ground cumin
- salt and black pepper, (to taste)
- 1 cup quinoa, (uncooked (or about 4 cups cooked))
- 2 4-ounce cans chopped green chiles
- 1 15-ounce can black beans, (drained and rinsed)
- 1 1/4 cups enchilada sauce
- 2 cups shredded mozzarella cheese, (divided)
- tomatoes, avocados and cilantro, (for topping)
At a glance
PER SERVING · TIME 60M
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
- 45m
- Sodium
- 980mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1045mg
- Calcium
- 386mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 980MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.