Eating Bird Food · by Brittany Mullins★ 4.8 (40)
Mexican Quinoa Casserole
NUTRITION · PER SERVING70M COOK
CAL 23%·PRO 58%
CARBS 38G32% OF CAL
10G FIBER17G OTHER11G TOTAL SUGAR
FAT 24G46% OF CAL
8G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A family-friendly vegetarian casserole with quinoa, black beans, roasted vegetables, and melted cheese, seasoned with taco spices. Hearty, cheesy, and loaded with vegetables.
mainmexicancasserolebeans🥧 baking dish🥄 saucepan🔥 ovengluten freevegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup water
- ½ cup dry quinoa
- 3 cups sweet potato (peel and diced)
- 1 medium red bell pepper (diced)
- ½ small yellow onion (diced)
- 1 Tablespoon + 1 teaspoon McCormick Gluten-Free Taco Seasoning
- One 14-oz can black soybeans or black beans (rinsed and drained)
- ¼ cup sliced green onion
- ¼ cup cilantro (chopped)
- 1 ½ cups prepared salsa (mild, medium or hot)
- 2 cups shredded Mexican cheese blend
- 2% Greek yogurt (avocado, extra green onion and cilantro (for topping))
At a glance
PER SERVING · TIME 70M
CAL 23%·PRO 58%
CARBS 38G32% OF CAL
10G FIBER17G OTHER11G TOTAL SUGAR
FAT 24G46% OF CAL
8G SAT16G 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
- 1h
- Sodium
- 1019mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 913mg
- Calcium
- 362mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1019MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.