Black Bean Enchilada Quinoa

Name: Black Bean Enchilada Quinoa
Ingredients: 1 cup Quinoa, Rinsed; 1 can (15 Oz. Size) Black Beans, Rinsed And Drained; 1 whole Sweet Potato, Peeled And Cut Into 1/2 Inch Pieces (optional); 2 cups Corn, Fresh Or Frozen; 1 can (14 Oz. Size) Diced Tomatoes; 1 package (about 1 Oz. Size) Taco Seasoning; 1 can (10 Oz. Size) Red Enchilada Sauce; 1/2 cups Water; 2 cups Chopped Kale Or Spinach (optional); 1/2 cups Cheese, Mexican Blend Or Cheddar; Green Onions, Avocado, Sour Cream, Squeeze Of Lime Or Salsa, For Topping (optional)

11 ingredients

5 steps

Ingredients

1 cup Quinoa, Rinsed
1 can (15 Oz. Size) Black Beans, Rinsed And Drained
1 whole Sweet Potato, Peeled And Cut Into 1/2 Inch Pieces (optional)
2 cups Corn, Fresh Or Frozen
1 can (14 Oz. Size) Diced Tomatoes
1 package (about 1 Oz. Size) Taco Seasoning
1 can (10 Oz. Size) Red Enchilada Sauce
1/2 cups Water
2 cups Chopped Kale Or Spinach (optional)
1/2 cups Cheese, Mexican Blend Or Cheddar
Green Onions, Avocado, Sour Cream, Squeeze Of Lime Or Salsa, For Topping (optional)

Directions

1

In a large skillet (or Dutch oven), combine rinsed quinoa, black beans, sweet potato, corn, tomatoes, seasoning, enchilada sauce, and water.
2

Bring to a boil, cover, reduce heat and simmer until quinoa is done, about 1520 minutes, stirring occasionally.
3

If necessary, add additional water.
4

Stir in kale and cheese.
5

Serve with desired toppings.