One Pot Taco Casserole
Servings 6 1 1/4 cup casserole
Calories 429kcal
Ingredients
- 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
Toppings
- 1/4 cup sour cream
- 1/4 cup cheddar cheese, shredded
Instructions
- 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.
