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14Ingredients
30Minutes
290Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1 yellow onion (or medium sweet, diced)
- 2 cloves garlic (minced)
- 3/4 cup quinoa (uncooked, rinsed, red or white will work)
- 15 oz. black beans (low sodium preferred, drained and rinsed)
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/4 tsp. crushed red pepper flakes (more or less to taste)
- 1/2 tsp. black pepper
- sea salt (or Kosher, to taste)
- 4.5 oz. green chilis (diced)
- 10 oz. diced tomatoes
- 1/2 cup chopped cilantro (freshly)
- 1 3/4 cups vegetable broth (low sodium)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium1030mg43% |
| Potassium870mg25% |
| Protein13g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber12g48% |
| Sugars6g |
| Vitamin A30% |
| Vitamin C160% |
| Calcium8% |
| Iron25% |
* 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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Reviews(2)
Renée 6 years ago
Love this recipe! I’ve made it a couple of times now. I’ve been using one fresh jalapeño instead of the green chilis because it’s what I had on hand, and it totally worked. One note is it doesn’t say to drain the tomatoes, and with the juice from that plus broth I’ve had an overflow. So you either need to drain the tomatoes some, or put in less broth.