• prep: 0 hr
  • cook: 4 hr
  • total: 4 hr
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  • servings:
  • Ingredients

    • 1 cup dry quinoa (I used red), plus ¼ cup water
    • 1 (14.5 ounce) can chili beans, lightly drained (these are mild pinto beans in a sauce)
    • 1 can diced tomato with green chili, slightly drained
    • 1½ cup frozen corn
    • 1½ cup diced fresh tomato
    • ¼ cup plain Greek yogurt
    • 16 ounces green enchilada sauce (I use 2 pouches), reserve half
    • 1½ cup Mexican style shredded cheese
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • For the toppings: fresh chopped cilantro, sliced green onions, avocado, sour cream, salsa (optional)

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 785 % Daily Value *
    • Total Fat: 38 g 59.11%
    • Saturated Fat: 23 g 113.22%
    • Trans Fat: 0 g %
    • Cholesterol: 110 mg 36.67%
    • Sodium: 2216 mg 92.33%
    • Calcium: 934 mg 93.4%
    • Potassium: 828 mg 23.66%
    • Magnesium: 0 mg 0%
    • Iron: 3 mg 16.78%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 66 g %
    • Dietary Fiber: 10 g 38.56%
    • Sugar: 10 g
    • Protein: 57 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 37.53%
    • Vitamin C 59.49%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch4
    • Exchange - Vegetables2
    • Exchange - Lean Meat6
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy3 c
    • MyPlate - Protein Total1 oz-eq

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