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Baked Quinoa and Veggie Tacos
MOUNTAIN MAMA COOKS18Ingredients
50Minutes
280Calories
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Ingredients
US|METRIC
9 SERVINGS
- 1/2 cup quinoa (uncooked)
- 1 cup water
- 10 oz. diced tomatoes and green chiles (such as Rotel)
- 14 oz. pinto beans (canned, drained and rinsed)
- 1 cup corn kernels (fresh, from the cob, or frozen)
- 1 bell pepper (large, diced, I used 1/2 yellow and 1/2 orange)
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. dried oregano
- 1/2 tsp. kosher salt
- 1/4 cup chopped cilantro (chopped fresh)
- 10 taco shells (baked corn)
- 1 cup shredded cheddar cheese
- 1 avocado (halved, seeded, peeled and diced)
- lime
- hot sauce
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium560mg23% |
| Potassium430mg12% |
| Protein12g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber5g20% |
| Sugars3g |
| Vitamin A20% |
| Vitamin C40% |
| Calcium25% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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