Vegetarian Black Bean Quinoa Casserole
Ingredients
The casserole
-
1
cup
dry quinoa
-
1¼
cups
vegetable broth
-
10
ounces
canned diced tomatoes with green chiles
-
10
ounces
red enchilada sauce
-
15
ounces
canned black beans, drained and rinsed
-
1
cup
frozen sweet corn
-
1
teaspoon
chili powder
-
½
teaspoon
cumin
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
½
teaspoon
salt
-
1½
cups
Mexican blend shredded cheese
Optional toppings
-
to taste
avocado or guacamole
-
to taste
salsa
-
to taste
diced jalapeno
-
to taste
cilantro
-
to taste
lime
Instructions
- Preheat the oven to 375°F and lightly oil a 9x13 baking dish.
- Rinse the quinoa in a fine mesh sieve for 30 seconds.
- Heat the vegetable broth until simmering.
- Combine all ingredients except for the cheese and garnishes in the baking dish and stir to combine.
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove the foil, stir, and bake for an additional 15 minutes until the quinoa is firm and excess liquid evaporates.
- Top with shredded cheese and return to the oven for 5 minutes until the cheese is melted and bubbly.
- Let the casserole cool for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
6 servings
Calories
357
Total fat
10g
Total carbohydrates
49g
Total protein
19g
Sodium
788mg
Cholesterol
27mg
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