You are going to love today’s One Pot Taco Casserole Recipe because full of protein and fiber, accommodates many dietary needs, and it takes a full 5 minutes (if that!) to toss together. Add the cooking time and you have a healthy meal on the table in less than 30 minutes. Every mom’s dream! We loved this just as it is with a little hot sauce and extra avocado on top and my kids dipped tortilla chips in it. The leftovers were even more delicious the next day for lunch thrown on a taco salad.
One of my favorite parts of this recipes is that the quinoa cooks right in the dish, no need to have it cooked ahead of time. Just a heads up when it comes to quinoa. The package that you buy needs to say “pre-washed” or you need to rinse it yourself before using. Quinoa comes with a natural coating that makes it taste a whole lot like soap once it’s cooked if you haven’t rinsed it well first. I learned this the hard way, so learn from my mistake and read your package closely before ruining a whole dish.
You can always add a second (or third) avocado if you like because there’s no such thing as too much avocado in my book.
One Pot Taco Casserole Recipe
- 1/2 medium – onion
- 1 tablespoon – olive oil
- 1 medium – bell pepper, red
- 1 cup – quinoa, uncooked
- 1 1/2 cup – vegetable broth
- 15 ounce – pinto beans, canned
- 14.5 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 medium – lime
- 1/8 cup – cilantro
- Add the oil, diced onion, and chopped bell pepper to a large skillet. Cook over medium high heat until the vegetables start to soften, about 5 minutes.
- 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, stirring occasionally.
- Remove from the heat and add the diced avocado, lime juice, and cilantro. Adjust the salt and pepper to taste. Stir to combine and serve right away.
This recipe is very flexible. You can use any type of quinoa you like (red, black, white, or a blend), as well as your choice of beans (black and small red beans also work great). You can serve this dish on its own just as it is but, it’s also excellent with a little cheese and sour cream on top, used as a taco filling, on top of baked potatoes, in a taco salad, or even as a dip for tortilla chips. The possibilities are endless!
Source: Super Healthy Kids