Southwest Vegetarian Quinoa Bake
10Prep Time Minutes
40Total Time Minutes
7Number of Ingredients
PAM® Original No-Stick Cooking Spray
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 can (10 oz each) green chile enchilada sauce
1 cup white quinoa, uncooked
1 cup water
1/2 teaspoon ground cumin
3/4 cup shredded Mexican blend cheese
1/4 cup sliced green onions
|% Daily Value|
|Total Fat||10 g||15%|
|Saturated Fat||4 g||22%|
|Dietary Fiber||8 g||31%|
|Vitamin C||54 mg||90%|
|Vitamin A||535 iu||11%|
Preheat oven to 400°F. Spray 8x8-inch glass baking dish with cooking spray. Stir together black beans, undrained tomatoes, enchilada sauce, quinoa, water and cumin in baking dish. Cover; microwave on HIGH 5 minutes or until mixture begins to boil.
Remove from microwave; uncover and stir mixture. Cover dish tightly with aluminum foil; bake 20 minutes.
Stir mixture; sprinkle with cheese and onions. Let stand 10 minutes before serving.
Quinoa typically is found in the rice and pasta section of supermarkets. Rinse well before cooking to remove the natural bitter coating, if it is not pre-washed.