Disclosure: I was asked to participate in the McCormick Gluten-Free Recipe Mixes Launch as a member of the Healthy Aperture Blogger Network. I received free samples of McCormick Gluten-Free Recipe Mixes from McCormick mentioned in this post and I was compensated for my time.
Hi there. I hope you’re having an awesome weekend. The weather has been absolutely gorgeous here so we’ve been outside for most of it. And I’m excited because I have quite the recipe to share with you today. It’s vegetarian, packed with protein (18 grams per serving) and gluten-free. I think you’re going to like it.
When you think of healthy food, Mexican food isn’t typically the first thing to pop in your head (at least not for me). But you can certainly make Mexican dishes that are healthy and the recipe I’m sharing today proves it.
Lots of veggies, some quinoa, beans, a little cheese and you got yourself a delicious and nutritious Mexican feast.
I usually only take final product food photos for the blog but while I was chopping up everything for this recipe the cutting board looked so pretty that I thought I should take a photo. Once I had taken a shot of the ingredients, I just rolled with it and ended up taking additional prep photos as well.
These beans look like regular black beans but they’re black soybeans. I didn’t know that black soybeans even existed but I’m glad I found these because they have more protein and less carbs than regular black beans. Score!
Okay, now on to the prepping of the recipe — start by chopping everything, then add your sweet potato, red pepper and onion to the bottom of a greased 9″x 13″ baking dish. Next, sprinkle a little (about 1 teaspoon) of the taco seasoning on the veggies. I used McCormick’s new gluten-free taco seasoning mix.
As I mentioned in the Spicy Chili Black Bean Burgers post, McCormick’s line of gluten-free recipe mixes are certified by the National Foundation for Celiac Awareness. These delicious mixes are also priced the same as regular varieties. It’s real gluten-free food you can feel good about without compromising on flavor!
Moving right along. You’ll grab a bowl and combine the cooked quinoa, beans, cilantro, green onion and additional taco seasoning in a bowl and then spread it over the sweet potato and red pepper layer.
Next, add a layer of salsa.
Top it off with cheese, cover with aluminum foil and bake.
It will come out of the oven piping hot with a perfectly gooey layer of cheese. Yum!
Isaac and I LOVED this dish. Each bite is full of flavor and texture — a fiesta in your mouth, if you will. All the veggies are cooked to perfection so they taste fresh instead of overcooked and mushy.
I used a HOT salsa so our fiesta bake had a bit of heat. That said it wasn’t too hot and the creamy bites of avocado and greek yogurt were the perfect contrast to the spicy bites.
If you don’t like spicy things, I recommend using a mild salsa.
This dish does take a little bit of prep work because you have to chop all the veggies and cook the quinoa. It’s worth it! And if necessary, you can save time by prepping the whole bake ahead of time and then just pop it in the oven right before dinner time.
I hope you and your family like it as much as we do! If you end up making this (or any recipe here on EBF), please take a photo, share it on social media (hashtag #eatingbirdfood), send me an email or leave a comment. Having others try and enjoy my recipes makes my day! 🙂Print
- 1 cup water
- ½ cup dry quinoa
- 3 cups sweet potato, diced
- 1 medium red bell pepper, diced
- ½ small yellow onion, diced
- 1 Tablespoon + 1 teaspoon McCormick Gluten-Free Taco Seasoning
- One 14-oz can black soybeans or black beans, rinsed and drained
- ¼ cup sliced green onion
- ¼ cup cilantro, chopped
- 1½ cups prepared salsa (mild, medium or hot)
- 1½ cups shredded cheddar cheese
- ½ cup shredded smoked gouda cheese
- 2% Greek yogurt, avocado, extra green onion and cilantro (for topping)
- Bring the water and quinoa to boil in a saucepan. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let the covered saucepan cool for 4-5 minutes. Remove the lid and fluff with a fork. Set aside.
- Preheat the oven to 350° F. Grease a 9″x 13″ dish and spread the sweet potato, bell pepper, and onion in the bottom. Sprinkle with 1 teaspoon of the taco seasoning.
- In a bowl combine the beans, cooked quinoa, green onion, cilantro and 1 tablespoon of taco seasoning; mix well.
- Place the bean and quinoa mixture over the veggies in the baking dish. Spread salsa on top of the quinoa mixture. Top with cheese.
- Cover with aluminum foil and bake for 40 minutes. Removed cover and bake for another 20 minutes or until cheese has melted, the sweet potatoes are cooked and everything is hot throughout.
- Serve immediately topped with greek yogurt, avocado slices, green onion and cilantro if desired.
- Serving Size: 1/6 of recipe
- Calories: 348
- Sugar: 5g
- Fat: 15g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 18g