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Description
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.
Ingredients
US|METRIC
4 SERVINGS
- 1 cup quinoa (rinsed, I used multi-colored)
- 1 can black beans (rinsed and drained)
- 1 sweet potato (peeled and cut into 1/2 inch 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 kale (chopped, or spinach)
- 1/2 cup daiya cheddar shreds
- limes (optional)
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Directions
- 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!
NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat35 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium460mg19% |
| Potassium1150mg33% |
| Protein17g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate74g25% |
| Dietary Fiber16g64% |
| Sugars6g |
| Vitamin A170% |
| Vitamin C80% |
| Calcium10% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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