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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 417.7
  • Total Fat: 15.0 g
  • Cholesterol: 34.9 mg
  • Sodium: 586.4 mg
  • Total Carbs: 49.8 g
  • Dietary Fiber: 10.0 g
  • Protein: 19.4 g

View full nutritional breakdown of Mexican Casserole calories by ingredient
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Mexican Casserole

Submitted by: MADEMCHE

Introduction

adapted from Quinoa 365 adapted from Quinoa 365
Number of Servings: 4

Ingredients

    Taco Seasoning:
    1 tbsp chili powder
    1 1/2 tsp ground cumin
    1/2 tsp salt
    1/4 tsp ground black pepper
    1/4 tsp dried oregano
    1/4 tsp garlic powder

    Casserole:
    1 cup water
    1/2 cup quinoa
    2 cups diced zucchini
    1 medium bell pepper, diced
    1 cup diced potato
    1 can black beans, no salt added
    1/4 cup sliced green onions
    1 cup prepared salsa
    1 cup shredded aged cheddar cheese
    1/3 cup sliced black olives
    4 tbsp sour cream

Directions

Combine all ingredients for the taco seasoning in a small bowl. Set aside.

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn off heat off and leave the covered saucepan on the burner for an additional 4 minutes. Remove the lid and fluff the fork. Set aside.

Preheat the oven to 350 deg F or 180 deg C. Place a small amount of olive oil in a 9 x 13 casserole dish (3.5 L) and spread the zucchini, red pepper and potato in the bottom. Sprinkle with 2 tsp of the taco seasoning.

Combine the beans, cooked quinoa, green onion, and 1 Tbsp of seasoning and mix well. A small amount of taco seasoning may be left over. Place the bean-quinoa mixture over the vegetables in the baking dish. Spread a layer of salsa on top of the quinoa mixture, then top with cheese and black olives.

Bake in the center of the oven for 25 to 35 minutes until potatoes are tender and the cheese is melted. Serve with a dollop of sour cream.

Serving Size: Makes 4 to 6 generous cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user MADEMCHE.






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Member Ratings For This Recipe

  • tried it last night and loved it! Mine needed longer in the oven though. All ovens are not created equal :-) - 1/10/12

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