Ingredients
- 1 cup quinoa, uncooked and rinsed
- 1 cup onions, chopped
- 1 teaspoon garlic, minced
- 1 (15 oz) can black beans, rinsed and drained
- 1 (10-ounce) can Old El Paso mild red enchilada sauce or your favorite
- 1 (4.5-ounce) can Ortega mild green chiles, chopped
- ½ cup frozen corn kernels, defrosted
- ½ cup nonfat plain yogurt or fat-free sour cream
- ½ cup light Mexican cheese blend or light cheddar cheese
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- Black pepper, to taste
- ¾ cup tomatoes, chopped and drained
- ⅓ cup scallions, chopped
- ½ cup light Mexican cheese blend or light cheddar cheese
- 6 tablespoons salsa
- 6 tablespoons Plain nonfat yogurt or fat-free sour cream
Directions
- Add to 2 cups water in a large saucepan.
- According to package instructions stir in quinoa and cook.
- Preheat oven to 350°. Lightly coat a 9 x 9 inch square baking dish with cooking spray.
- Add onions and garlic in safe Bowl and put In a microwave. Cook for 3 minutes to soften.
- In a large bowl, combine cooked quinoa, cooked onions and garlic, drained black beans, enchilada sauce, green chiles, corn, ½ cup yogurt or sour cream, ½ cup light shredded cheese, chili powder and cumin.
- Season with salt and pepper, to taste. Mix well.
- Spread quinoa mixture into baking dish. Cover with foil and bake for 20 minutes. Remove from oven. Top with the tomatoes, scallions and ½ cup cheese. Bake uncovered for 10 more minutes. Let sit for at least 10 minutes to set, before slices into servings.
- Makes 6 servings.
- Each serving 1 slice. Topped 1 tablespoon salsa and nonfat plain yogurt or sour cream, if desired.
Nutrition Information:
- for 1 skinny serving
- Smart Points & Point Plus: 8
- 293 calories
- 7g fat
- 1g sat fat
- 0mg chol
- 15g prot
- 45g carbs
- 7g fiber
- 654 sod
- 4g sugar