One Pot Taco Casserole
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6 1 1/4 cup casserole
- 1/2 medium onion
- 1 medium bell pepper, red
- 1 tablespoon olive oil
- 1 cup quinoa, uncooked
- 1 1/2 cup vegetable broth
- 15 ounce pinto beans, canned
- 14 1/2 ounce diced tomatoes, canned
- 1 cup corn, canned
- 2 teaspoon chili powder
- 1 teaspoon cumin, ground
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 1 medium avocado
- 1/8 cup cilantro
- 1 medium lime
- 1/4 cup sour cream
- 1/4 cup cheddar cheese, shredded
Dice onion and bell pepper. Drain corn.
Add oil to a large skillet and heat over medium for 1-2 minutes or until it begins to shimmer. Add onion and pepper and cook approximately 5 minutes until the vegetables start to soften.
Add the quinoa, broth, beans, tomatoes, corn, chili powder, cumin, salt, and pepper. Stir well to combine.
Cover and continue to cook for about 20 minutes over medium-high heat until the quinoa is done; stir occasionally.
Dice avocado and chop cilantro.
Remove quinoa mixture from the heat and stir in avocado, lime juice, and cilantro; salt and pepper to taste. Top with sour cream and cheese to taste.
Calories: 429kcal | Carbohydrates: 64g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Sodium: 847mg | Fiber: 16g | Sugar: 7g