Hello Super Healthy Kids fans! 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.
My name is Melissa and I blog over at Bless this Mess. My blog is a happy glimpse of small town life; I share lots of recipes, gardening tips, and our adventures in beginning a hobby farm (like hatching our own chicks!) and building our house. Meatless Mondays are one of my favorite meals of the week, you can see all of my favorite meatless recipes here. Enjoy!
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 in the pot if you like because there’s no such thing as too much avocado in my book.
Serve this on a night when you are short on time, but want a warm meal for you family!
Enjoy and have a great day!
One Pot Taco Casserole Recipe
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
14.5 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
1/8 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.
Serving Size: 1 1/4 cup casserole
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!