iFoodReal · by Olena Osipov★ 5.0 (50)
Black Bean Quinoa Casserole
NUTRITION · PER SERVING47M COOK
CAL 18%·PRO 30%
CARBS 37G41% OF CAL
6G FIBER4G SUGAR26G OTHER
FAT 18G45% OF CAL
8G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A layered casserole of quinoa, black beans, corn, and cheese with Mexican spices and coconut milk. Hearty vegetarian comfort food with fresh cilantro and jalapeño heat.
mainmexicancasserolebeans🥘 pressure cooker🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1 1/2 cups quinoa (dry)
- 2 tbsp oil
- 2 garlic cloves (crushed)
- 1 1/2 cups corn (canned or frozen)
- 3 large bell peppers (chopped)
- 1/2 medium jalapeño pepper (seeded and minced)
- 1 tbsp cumin
- 15 oz can of black beans (rinsed and drained)
- 1 cup cilantro (finely chopped and divided)
- 1/2 cup green onions (finely chopped and divided)
- 2 cups Tex Mex cheese (shredded and divided)
- 3/4 cup canned coconut milk (light or regular)
- 1/4 tsp salt
At a glance
PER SERVING · TIME 47M
CAL 18%·PRO 30%
CARBS 37G41% OF CAL
6G FIBER4G SUGAR26G OTHER
FAT 18G45% OF CAL
8G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 37m
- Sodium
- 330mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 504mg
- Calcium
- 217mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 330MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.