Taco Zucchini Quinoa Casserole
Discover a delicious twist on traditional tacos with our Zucchini Quinoa Taco Casserole recipe that packs in flavor, nutrients.
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: Mexican
Diet: Vegetarian
Servings: 5
Calories: 263kcal
- 1 cup black beans canned, rinsed
- 3/4 cup cooked quinoa
- 1 zucchini medium-sized, diced, peeled
- 12 oz. taco sauce about 340ml
- 1/4 cup cilantro chopped
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- 1 cup cheddar cheese shredded
Toppings
- 1 avocado diced
- 1 tomato diced
- 1/4 cup cilantro to garnish
Preheat oven to 350 F. Prepare 8x8-inch square pan.
In a large bowl combine black beans, cooked quinoa, diced zucchini, taco sauce, cilantro, salt and pepper.
Transfer the mixture from the bowl into the pan, spreading it out evenly.
Sprinkle a generous amount of cheddar cheese over the top of the mixture.
Place the pan in the preheated oven and bake for 20 covered and 10-20 minutes uncovered, or until the cheese has melted and turned golden brown.
Once fully cooked, remove the pan from the oven and let it cool for a few minutes.
*3/4 cup cooked quinoa is approximately 1/2 uncooked
- You can choose a mild or spicy taco sauce, whichever you prefer.
- You can substitute black beans for white beans or any other beans that you like.
- Substitute cheddar cheese for mozzarella, colby jack etc.
- Serve this flavorful black bean, quinoa, and zucchini casserole as a main dish or as a side alongside your favorite Mexican-inspired meal.
Serving: 5g | Calories: 263kcal | Carbohydrates: 24g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 23mg | Sodium: 576mg | Potassium: 755mg | Fiber: 8g | Sugar: 5g | Vitamin A: 975IU | Vitamin C: 20mg | Calcium: 199mg | Iron: 2mg