I saw this recipe on popsugar.com and loved all the ingredients so I had to try! Our family loves Mexican and my kids love anything in a muffin shape 🙂
These made great leftovers to quickly re-heat and eat for lunches. I topped with avocado but would also be good with greek yogurt on top.
- 1 cup uncooked quinoa
- 1 can black beans, rinsed & drained
- 3 roma tomatoes, diced
- 1/2 red pepper, diced
- 1/2 frozen organic corn
- 3 large eggs
- 1 cup cheddar cheese, shredded
- 2 tsp minced garlic
- 1/2 cup fresh cilantro, chopped
- 1 cup salsa
- Optional Topping: avocado, salsa and/or greek yogurt
Cook quinoa according to package. Preheat oven to 350 degrees. Mix all ingredients in a large mixing bowl. Distribute into greased muffin tin. Bake 25-30 minutes. Let cool completely before removing.
18 Muffins; Per Muffin: 104 Calories, 4g Fat, 3g Fiber, 1g Sugar, 6g Protein