Healthy Quinoa Baked Enchiladas Recipe

Healthy Quinoa Baked Enchiladas Recipe

1 cup uncooked quinoa, rinsed

2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional

1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.

2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.

5. Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

Crock Pot Chicken Burritos Recipe

Crock Pot Chicken Burritos Recipe

Ingredients

1 lb skinless, boneless chicken breasts

1 (15oz) can diced tomatoes

1 large green pepper, thinly sliced

1 (4oz) can diced chiles

1 packet taco seasoning

8 whole wheat, low carb flour tortillas 

1 (15oz) can red enchilada sauce

1 medium red onion, thinly sliced

4 cloves garlic, minced

1 cup reduced fat Mexican-style cheese, shredded

Instructions



1. Place chicken, tomatoes, chiles, green peppers, onion, garlic, and taco seasoning packet into a slow cooker and cook on low for about 5-6 hours. Shred chicken with two forks and stir. Drain off excess liquid.

2. Preheat oven to 400 degrees and spray an 11 x 13 inch baking dish with nonfat cooking spray.

3. To make burritos, spoon about 3/4 cup burrito mixture down the center of each tortilla. Top with 1 tbsp shredded cheese. Fold up burrito and place in baking dish. Repeat with remaining tortillas.

4. Pour enchilada sauce over burritos and top with the remaining 1/2 cup shredded cheese.

5. Place in oven and cook until cheese melts and begins to bubble, about 10-12 minutes.

Entire recipe makes 8 servings