Description
A wholesome Vegetarian Mexican Quinoa Casserole, packed with nutritious ingredients and bursting with vibrant flavors, perfect for any gathering.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes (canned or fresh)
- 2 cups vegetable broth
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (optional, for topping)
- Chopped cilantro (optional, for garnish)
Instructions
- In a slow cooker, combine the quinoa, sweet potatoes, black beans, corn, diced tomatoes, vegetable broth, taco seasoning, salt, and pepper. Stir well to ensure everything is mixed evenly.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the sweet potatoes are tender and the quinoa has absorbed the flavors.
- If using cheese, sprinkle it on top about 15 minutes before serving, allowing it to melt and incorporate into the dish.
- Garnish with chopped cilantro right before serving for a fresh touch, and enjoy warm!
Notes
For best results, keep the lid closed during cooking to maintain steam. This casserole tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 10mg