Mexican Veggie Quinoa Bake

UPROOT FROM OREGON
16Ingredients
60Minutes
380Calories

Ingredients

US|METRIC
  • 1 cup dry quinoa (rinsed)
  • 10 ounces red enchilada sauce
  • 1 1/4 cups vegetable broth
  • 1 bunch curly kale
  • 1/2 white onion
  • 1 can black beans (drained and rinsed)
  • 2 zucchinis
  • 2 bell peppers (any color)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 lime
  • 1 cup shredded cheese (Mexican blend)
  • avocado
  • plain yogurt
  • cilantro
  • jalapeno
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    NutritionView More

    380Calories
    Sodium44% DV1060mg
    Fat18% DV12g
    Protein37% DV19g
    Carbs18% DV53g
    Fiber52% DV13g
    Calories380Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol25mg8%
    Sodium1060mg44%
    Potassium1180mg34%
    Protein19g37%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate53g18%
    Dietary Fiber13g52%
    Sugars10g20%
    Vitamin A260%
    Vitamin C250%
    Calcium35%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.