One-Pot Southwestern Quinoa Bake
With flavorful Mexican spices, this casserole is a great family meal.
Servings: 10 people
Calories: 342kcal
Ingredients
- 1/2 cup quinoa dry, pre-rinsed
- 30 ounces black beans cans, drained
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher or sea salt
- 1 1/2 cups salsa no sugar added
- 2/3 cup water
- 1 1/2 cups cheddar cheese shredded, reduced-fat
Instructions
- Preheat oven to 375 degrees F.
- At quinoa in a pot with 1 cup water. Bring to a boil then reduce to a low-boil. Cook for 15 minutes or until most of the liquid is absorbed.
- Add to a 9 x 13-inch casserole pan the first 6 ingredients, stir to combine. Add salsa, water, and 3/4 cup cheese, stir until all ingredients are combined.
- Sprinkle the remaining 3/4 cup cheese on top. Loosely cover with foil and bake for 30 minutes, remove foil and bake an additional 5 minutes.
Nutrition
Serving: 1cup | Calories: 342kcal | Carbohydrates: 36g | Protein: 20g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 589mg | Fiber: 10g | Sugar: 1g |
| SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11