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vegan-mexican-casserole-recipe

Vegan Mexican Casserole

A delicious and hearty vegan casserole with Mexican flavors.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 cup Quinoa rinsed
  • 1 can Black Beans drained and rinsed
  • 1 can Corn drained
  • 1 cup Salsa
  • 1 cup Diced Tomatoes
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • to taste Salt
  • to taste Pepper

Instructions 

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine quinoa, black beans, corn, salsa, diced tomatoes, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
  3. Transfer the mixture to a baking dish and spread it out evenly.
  4. Cover the dish with aluminum foil and bake for 30 minutes.
  5. Remove the foil and bake for an additional 10 minutes, or until the top is slightly crispy.
  6. Let it cool for a few minutes before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 45g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 700mg | Fiber: 10g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 3mg

Keywords

Casserole, Mexican, Vegan
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