Eating Bird Food · by Brittany Mullins★ 4.3 (90)
Slow Cooker Mexican Quinoa Casserole
NUTRITION · PER SERVING195M COOK
CAL 17%·PRO 38%
CARBS 37G43% OF CAL
8G FIBER8G SUGAR22G OTHER
FAT 14G37% OF CAL
6G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian slow-cooker quinoa casserole with sweet potatoes, black beans, and taco seasoning. Hearty and flavorful, it feeds a crowd and is naturally gluten-free.
mainmexicancasserolebowlbeans⏲️ slow cookervegetarian
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 or veggie broth
- ½ cup dry quinoa
- 3 cups diced sweet potato (about 2 large sweet potatoes, peeled and diced)
- 1 15 oz can black beans (rinsed and drained)
- 1½ cups prepared salsa (mild, medium or hot)
- 1 medium red bell pepper (chopped)
- ½ small yellow onion (chopped)
- ¼ cup sliced green onion + more for topping
- ¼ cup cilantro (chopped)
- 2 Tablespoons taco or fajita seasoning
- 2 cups shredded Mexican cheese (divided)
- Toppings: Greek yogurt or cashew sour cream
- Tortilla chips (for serving (optional))
At a glance
PER SERVING · TIME 195M
CAL 17%·PRO 38%
CARBS 37G43% OF CAL
8G FIBER8G SUGAR22G OTHER
FAT 14G37% OF CAL
6G SAT8G 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
- 15m
- Cook
- 3h
- Sodium
- 1062mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 665mg
- Calcium
- 325mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1062MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.