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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 231.3
  • Total Fat: 11.0 g
  • Cholesterol: 6.7 mg
  • Sodium: 294.0 mg
  • Total Carbs: 36.8 g
  • Dietary Fiber: 4.1 g
  • Protein: 11.6 g

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

Submitted by: HOTBRIDEINSIDE

Introduction

This is one of those things that errupted from having nothing else in the cupboard or fridge! It worked out great. SUBSTITUTE QUINOA for RICE, white or brown and SUBSTITUTE TOFU for chicken or your favorite meat substitute. Just as yummy! Great served with slivers of avocado and a fresh cilantro! This is one of those things that errupted from having nothing else in the cupboard or fridge! It worked out great. SUBSTITUTE QUINOA for RICE, white or brown and SUBSTITUTE TOFU for chicken or your favorite meat substitute. Just as yummy! Great served with slivers of avocado and a fresh cilantro!
Number of Servings: 8

Ingredients

    2 tbs olive oil
    1 small onion
    1/2 block Super Firm Tofu, diced into 1/2" cubes
    1 can organic diced tomatoes
    1 can organic black beans, rinsed
    1 can organic sweet corn, rinsed
    1 small can diced green chiles
    4 cloves garlic
    1/4 cup shredded reduced fat cheese
    1 cup prepared organic quinoa
    A few handfulls organic blue corn tortilla chips
    Salt & Pepper to taste
    1 tbs Cumin

    CHIPOLTLE SOUR CREAM
    1/4 cup fat free sour cream
    2 tbs sauce from Chipoltle Chiles in Adobo
    Avocado slivers and Cilantro to garnish

Directions

Heat oven to 350

FILLING
In a large pan, sautee 1/2 onion in olive oil until translucent. Add remaining onion and garlic and sautee until brown. Don't overheat! Browned garlic is bitter!

Add cumin

Add green chiles, tofu, tomatoes & juices, black beans, & corn. Simmer until juices bubble. Add salt & pepper to taste.

In a 7x11 baking dish, layer quinoa or rice on the bottom. Arrange chips over rice, slightly overlapping onto the rice in one layer. Top with filling and pack everything down. Top that with cheese and bake until cheese is gooey. (lowfat cheese is difficult to get gooey, but melt it as much as possible without making it crusty)

CHIPOLTLE SOUR CREAM
Combine sour cream and chipoltle sauce. Feel free to chop chiles finely and add them to the sauce for more heat.

Top each serving with a heaping teaspoon of sour cream sauce. Garnish with avocado SLIVERS (super, duper thin) and fresh cilantro.

Ole!!!



Number of Servings: 8

Recipe submitted by SparkPeople user HOTBRIDEINSIDE.






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