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14Ingredients
4Hours
210Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1/2 lb. butternut squash (~4 cups)
- 1 cup frozen corn
- 15.25 oz. black beans (drained and rinsed)
- 1 cup quinoa (uncooked, rinsed)
- 1 tsp. minced garlic
- 14.5 oz. petite diced tomatoes (fire-roasted)
- 1 jalapeno (small, optional)
- 2 cans red enchilada sauce (19 ounces each mild)
- 1 cup vegetable broth
- 1.25 oz. taco seasoning
- chopped cilantro (optional)
- shredded cheddar cheese (optional)
- fresh lime juice (optional)
- sour cream (optional)
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium800mg33% |
| Potassium520mg15% |
| Protein8g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber8g32% |
| Sugars3g |
| Vitamin A80% |
| Vitamin C30% |
| Calcium8% |
| Iron20% |
* 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(6)
Claire 5 years ago
Loved this recipe. Takes very little time to prepare and tastes wonderful! I served it with sour cream and cheddar cheese.
Polina 5 years ago
Good recipe. I omitted the butternut squash because I don't like it, so I enjoyed the final product. If I make it again, I'll add less liquid.
Maurice Biddles 8 years ago
Prepared as directed in our crockpot. Only change was 1.5 cans of mild enchilada sauce as we're hoping our toddlers will share in the leftovers