Black Bean Enchilada Casserole
Turn your favorite Mexican dish into a healthy, plant-forward casserole. Packed with veggies, beans, and quinoa, this one-dish meal will satisfy your enchilada craving and keep you energized for...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.macrostax.com.
Cooking tools:
- Oven
- Stove
- Saucepan
- Saute pan
- Mixing bowl
- Wooden spoon
- Baking dish
- Aluminum foil
- Colander
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
Ingredients
- 1 cup (170g) uncooked quinoa
- 3 cups (405g) bell pepper
- assorted colors (diced)
- 1 cup (160g) onion (diced)
- 1 clove (3g) garlic (minced)
- 15-ounce (425g) can black beans (drained and rinsed)
- 1 cup (165g) frozen corn
- 2 tablespoons lime juice
- ½ teaspoon salt
- 1 ½ cups (168g) “Kraft” 2% milk shredded Mexican style four cheese
- 1 ½ cups (366g) “Old El Paso” enchilada sauce
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