Quinoa Fajitas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Seasoned chicken and quinoa cooked slowly with black beans, corn, and roasted vegetables. Shredded and served in tortillas with cheese, sour cream, and cilantro. A hearty vegetable-forward take on fajitas.
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Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 6- Cooking spray
- 1 cup uncooked quinoa
- 3/4 pound (11 ounces) boneless, skinless chicken thighs (or breasts, optional, see note 2)
- 1-1/2 cups frozen corn (or 1 can corn)
- 1 (15.25-ounce) can black beans (drained and rinsed)
- 2 (14.5-ounce) cans fire-roasted crushed tomatoes (undrained)
- 1 cup chicken stock (or broth or vegetable broth)
- 2 cups sweet potatoes (peeled and chopped into 1/2-inch pieces)
- 1-1/2 cups thinly sliced bell peppers (I use 1/2 an orange pepper and 1/2 of a red one)
- 1 fajita seasoning mix (see note 3)
- Tortillas (flour or corn)
- Toppings as desired (see note 4)
At a glance
PER SERVING · TIME 270M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 4h
- Sodium
- 936mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1317mg
- Calcium
- 103mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 936MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.