Servings Prep Time
4servings 10minutes
Cook Time
15 minutes
Servings Prep Time
4servings 10minutes
Cook Time
15 minutes
  • 2tbsp butter
  • 1/5cup chopped bell pepper (multicolored)
  • 1cup canned corn kernels
  • 1cup cooked black beans
  • 2cups cooked quinoa
  • 1tsp cumin powder
  • 1tsp paprika
  • 1tsp dried oregano
  • salt to taste
  • 1/2cup mild Elchilada sauce
  • 1cup shredded Mexican cheese blend
  • to serve chopped avocado and fresh cilantro(optional)
  1. Heat butter in a large skillet over medium-high heat. Saute bell pepper for about 3-4 minutes.
  2. Reduce the heat to medium and add corn, beans and quinoa to the peppers. Cook , stirring occasionally for a few minutes, and then add the spices, salt and Enchilada sauce. Stir again and taste for the seasonings. Keep cooking for another 5 minutes.
  3. Sprinkle the cheese on top of the quinoa and cover the skillet with tight lid. Reduce heat to low and wait for about 2 minutes to allow the cheese to melt.
  4. Serve it with chopped avocado and fresh cilantro leaves on top.
Recipe Notes
Nutrition Facts
Amount Per Serving
Calories 542 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 13g 65%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 58mg 19%
Sodium 945mg 39%
Potassium 687mg 20%
Total Carbohydrates 59g 20%
Dietary Fiber 9g 36%
Sugars 2g
Protein 30g 60%
Vitamin A 11%
Vitamin C 46%
Calcium 5%
Iron 33%
* Percent Daily Values are based on a 2000 calorie diet.