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Mexican Quinoa Casserole

Michelle Blackwood
  • 25 minutes
  • Serves

INGREDIENTS

1

Avocado

1 tbsp

Cilantro

1 cup

Corn, frozen kernels

3 cloves

Garlic

1

Onion, medium

1 cup

Red bell pepper

1/2 cup

Yellow bell pepper

1 cup

Quinoa

1/4 tsp

Cayenne pepper

1 tsp

Salt

1 tbsp

Olive oil

1/2 tsp

Cumin, ground

1 cup

Cheese optional, vegan

1 1/2 cups

Cooked black beans or 1-14 ounce can drained and rinsed