Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
  • Calories 204.5
  • Total Fat 3.2 g
  • Saturated Fat 1.2 g
  • Polyunsaturated Fat 0.4 g
  • Monounsaturated Fat 1.0 g
  • Cholesterol 63.4 mg
  • Sodium 315.6 mg
  • Potassium 259.2 mg
  • Total Carbohydrate 31.7 g
  • Dietary Fiber 9.1 g
  • Sugars 5.4 g
  • Protein 13.8 g
  • Vitamin A 60.9 %
  • Vitamin B-12 3.7 %
  • Vitamin B-6 10.3 %
  • Vitamin C 18.8 %
  • Vitamin D 3.3 %
  • Vitamin E 2.2 %
  • Calcium 11.6 %
  • Copper 8.6 %
  • Folate 8.0 %
  • Iron 18.0 %
  • Magnesium 2.8 %
  • Manganese 12.7 %
  • Niacin 4.7 %
  • Pantothenic Acid 8.2 %
  • Phosphorus 20.8 %
  • Riboflavin 23.3 %
  • Selenium 3.6 %
  • Thiamin 4.7 %
  • Zinc 4.8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Quinoa-Black Bean Casserole

View the full Quinoa-Black Bean Casserole Recipe & Instructions
Submitted by: STEPFANIER

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Quinoa-Black Bean Casserole

76 calories of Beans, Goya black beans, low sodium, (0.38 cup)

41 calories of Sweet potato, cooked, baked in skin, without salt, (0.25 large)

28 calories of Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry, (0.04 cup)

25 calories of Cheddar or Colby Cheese, Low Fat, (0.13 cup, shredded)

23 calories of Egg, fresh, whole, raw, (0.25 jumbo)

10 calories of Tomato Garlic Salsa, Trader Joe's Roasted Low Sodium, (2 tbsp)

3 calories of Cumin seed, (0.13 tbsp)

Nutrition & Calorie Comments  

I am always looking for new recipes for using quinoa, this looks great and will have to try it as soon as we go grocery shopping and I can pick up some cheddar cheese and find a low sodium salsa. Thanks for sharing Submitted by:

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My hubby is diabetic, and this is pretty carb heavy. I only used 8 oz sweet potato and more salsa. Submitted by:

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I made this recipe with Seeds of Change organic brown rice, quinoa, and garlic instead of all quinoa. Instead of low fat cheddar, I used organic New Zealand cheddar. Otherwise I followed the recipe. I grated the sweet potato by hand that took a long time, but it was all worth it! Delicious! Submitted by:

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Love it! It's very filling and low calories. I freeze the leftovers into serving sizes for a quick meal on a busy day. Submitted by:

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this looks great. I think I'll try egg beaters and one sweet potato (it might keep the carbs lower.) Submitted by:

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I made adjustments due to cilantro allergy, and I was a little confused about whether or not the sweetpotato was baked before hand, so it ended up al dente, but that was actually kind of fun. I made my own "version" to accomodate my huge sweetpotatoes, nutritional content-wise. Very good! Submitted by:

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