| Prep Time 15 minutes |
| Cook Time 45 minutes |
| Servings 6 (1-cup) servings |
Ingredients
- 3/4 cup quinoa
- 1 1/2 cups water
- 1 cup chopped onion
- 1 red bell pepper cored and chopped
- 1 cup chopped peeled sweet potato
- 1 teaspoon minced garlic
- 1 teaspoon ground chili powder
- 1 teaspoon ground oregano
- 1/2 teaspoon ground cumin
- 1 can black beans rinsed and drained, 15-ounce
- 1 1/2 cups salsa
- 1/4 cup fresh chopped cilantro
- 1 cup reduced-fat Mexican blend cheese
Ingredients
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Instructions
- Preheat oven 350°F. Coat 9-inch baking dish with nonstick cooking spray.
- In medium nonstick pot, combine quinoa and water. Bring to boil, reduce heat and cook, covered about 17-20 minutes or until water absorbed and quinoa cooked. Remove from heat and fluff with fork. Set aside.
- Meanwhile, in large nonstick pan coated with nonstick cooking spray, sauté onion, bell pepper, sweet potato, and garlic until tender, about 5-7 minute or until tender. Add chili powder, oregano, and cumin.
- To vegetables, add cooked quinoa, black beans, salsa, and cilantro.
- Transfer quinoa mixture into prepared baking dish. Top with cheese. Bake 20 minutes or until cheese is melted.
Nutritional Info
Calories 250, Calories from Fat 21%, Fat 6g, Saturated Fat 2g, Cholesterol 12mg, Sodium 600mg, Carbohydrates 36g, Dietary Fiber 7g, Total Sugars 6g, Protein 12g, Dietary Exchanges: 1 vegetable, 2 starch, 1 lean meat
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