Food Faith Fitness · by Taylor Kiser★ 4.8 (5)
Slow-Cooker Mexican Quinoa Casserole In The Slow Cooker
NUTRITION · PER SERVING185M COOK
CAL 15%·PRO 25%
CARBS 56G74% OF CAL
9G FIBER39G OTHER8G TOTAL SUGAR
FAT 4G13% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty slow-cooker casserole with quinoa, beans, corn, and warm Mexican spices. Cheesy and satisfying without meat, cooked hands-off all day.
mainmexicancasserolebowlbeans⏲️ slow cookergluten freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup quinoa ( uncooked)
- 1 cup frozen corn
- 2/3 cup reduced-sodium chickpeas ( drained and rinsed)
- 1/2 cup black beans (drained and rinsed)
- 1 cup red pepper (chopped)
- 1 cup Roma tomatoes (chopped)
- 1/2 cup onion (roughly chopped)
- 1/2 tablespoon cumin
- 1 tablespoon garlic, (minced)
- 1/4 teaspoon salt
- 1 1/2 tablespoons sauce from a can of chipotle peppers in adobo sauce
- 2 cups reduced-sodium vegetable broth
- Shredded cheddar cheese (for garnish (optional))
- Fresh cilantro (for garnish)
At a glance
PER SERVING · TIME 185M
CAL 15%·PRO 25%
CARBS 56G74% OF CAL
9G FIBER39G OTHER8G TOTAL SUGAR
FAT 4G13% OF CAL
0G SAT4G 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
- 5m
- Cook
- 3h
- Sodium
- 370mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 684mg
- Calcium
- 64mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 370MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.