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Mexican Quinoa Casserole

Citronlimette
  • 30 minutes
  • Serves 6

INGREDIENTS

1 15 ounce can

Black beans

5/8 cup

Cilantro

3

Color bell peppers

1 cup

Corn, frozen kernels

2

Garlic cloves

1/2 cup

Green onions

1/2

Jalapeno pepper

2 cups

Plum tomato

1 tbsp

Lime juice, fresh

1/4 cup

Ripe olives

1 cup

Quinoa, dry

1 tsp

Chili powder

1/2 tsp

Salt

2 tbsp

Olive oil

1 tbsp

Cumin

1 cup

Monterey jack cheese

2 cups

Water