SKILLET VEGGIE QUINOA ENCHILADA BAKE (VEGETARIAN, LOW FODMAP)
This quinoa enchilada bake recipe is very versatile. If you don't have low FODMAP salsa on hand, you can use tomato sauce. If you're not low FODMAP, feel free to use any type of salsa you like! Other optional garnishes: more thinly sliced jalapeno or pickled jalapeno, lactose-free yogurt or sour cream. Feel free to swap nut cheese to make this vegan.
Provided by Phoebe Lapine
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- In a large overn-proof skillet, heat the oil over medium-high heat. Sauté the bell pepper and jalapeno until soft, about 5 minutes. Add the cumin and smoked paprika. Continue cooking until fragrant, 1 minute more. Fold in the uncooked quinoa, corn kernels and salt.
- Pour in the stock and salsa, and bring to a simmer.
- Remove from the heat and stir in half the cilantro and scallions.
- Transfer to the oven for 25 minutes, until most of the liquid is absorbed. Remove from the oven and fluff with a fork so some of the crispier bits on top get reincorporation. Smooth into an even layer again and sprinkle the top with cheese. Raise the oven temperature to 450 degrees F.
- Return to the oven until the top is lightly browned and the sides have developed a slight crust. Allow the casserole to sit for 5 minutes before serving. Garnish with diced avocado and the remaining cilantro and scallions.
SKINNY, VEGETARIAN QUINOA ENCHILADA CASSEROLE
If you're craving south of the border cuisine, then give this super yummy recipe a try! It's a lightened-up, healthy enchilada casserole chockfull of quinoa, black beans, and corn. And it's gluten-free. One serving has 293 calories and 7 grams of fiber, too. It's pure yumminess!!!
Provided by Nancy
Categories Main Course
Time 50m
Number Of Ingredients 18
Steps:
- In a large saucepan add to 2 cups water. Stir in quinoa and cook according to package instructions; set aside.
- Preheat oven to 350 degrees. Lightly coat a 9 x 9-inch square baking dish with cooking spray.
- In a microwave-safe bowl, add onions and garlic. Cook for 2-3 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.
Nutrition Facts : ServingSize 1 slice, Calories 293 kcal, Fat 7 g, SaturatedFat 2 g, Cholesterol 10 mg, Protein 15 g, Carbohydrate 45 g, Fiber 7 g, Sodium 654 mg, Sugar 4 g
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