4 Serves
46 Mins
Cook the quinoa according to package directions. Once tender, fluff with a fork and stir in the fresh lime juice and chopped cilantro.
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JapaneseVitamin K
49 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
86 µg / 400 µgCalcium
470 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
125 mg / 420 mgPhosphorus
541 mg / 1,250 mgPotassium
615 mg / 4,700 mgSodium
655 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
6 g / 28 gSugar
2 g / 50 gSaturated Fat
12 g / 20 gCholesterol
56 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Preheat your oven to 260°C. Lightly coat a baking sheet with cooking spray, arrange the poblano peppers, and spray the tops of the peppers with additional cooking spray.
Roast the peppers in the oven for 6 minutes. Remove them from the heat and allow them to cool slightly before slicing them in half and removing the seeds.
In a small saucepan, warm the refried beans over low-medium heat until heated through.
In a separate medium pot, heat olive oil over medium-low heat. Add the chopped onion and garlic, seasoning with salt and pepper. Sauté for 5 minutes until softened.
Stir in the tomato sauce, the liquid from the chipotle peppers in adobo, and ground cumin. Bring to a boil, then reduce to a simmer for 10 minutes. Stir in the corn and cook for an additional 5 minutes.
Combine the cooked quinoa and warmed refried beans into the enchilada sauce mixture. Stuff each prepared poblano pepper half with the filling.
Bake the stuffed peppers for 5 minutes, then top with Colby Jack cheese and serve immediately.
34
g82
g18
g
Mexican