Yield: 4
Vegan Black Bean Taco Casserole
This recipe uses fresh and raw ingredients to top the casserole, creating tempting flavors and a crunchy texture. Seasoning the black beans provides the taco taste you love, even more so when garnished with avocado, lime juice, cilantro, and your favorite salsa.
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 15 oz black beans, drained and rinsed
- 1/2 cup quinoa, cooked
- 1 tbsp extra virgin olive oil
- 1 tbsp taco seasoning
- salt and pepper to taste
- 1 cup cucumber, chopped
- 1 cup cherry tomatoes, chopped
- 1 cup romaine lettuce, chopped
- 1 avocado, diced
Instructions
- Preheat the oven to 375°F.
- In a large bowl, combine the beans, quinoa, olive oil, taco seasoning, and salt.
- Pour mixture into an oven safe casserole dish. Cover with aluminum foil and bake for 10 minutes.
- To serve, top the bean mixture with the avocado, cucumber, tomatoes, and lettuce.
Notes
STORAGE: For grab-and-go, put the avocado, cucumber and tomato in a resealable snack bag or small container and the lettuce in another. Refrigerate the bean-quinoa mixture and toppings up to 4 days. The bean-quinoa mixture can be frozen alone up to 3 months.
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Calories: 344Total Fat: 13gSaturated Fat: 2gUnsaturated Fat: 10gSodium: 62mgCarbohydrates: 46gFiber: 15gSugar: 2gProtein: 14g
