Southwestern Quinoa and Black Bean Casserole
Ingredients
The base
-
2
cups
cooked quinoa
-
4 ½
cups
cooked black beans
-
1 ¼
cups
vegetable broth
The vegetables
-
3
large cloves
garlic
-
1
medium
onion
-
2
medium
jalapenos
-
4
medium
bell peppers
The spices
-
½
teaspoon
cayenne pepper
-
1
teaspoon
chili powder
-
1
teaspoon
cumin
The toppings
-
1 ¼
cups
shredded Mexican cheese
-
1
tablespoon
oil
-
to taste
salt
-
to garnish
sliced green onions
Instructions
- Heat oil in a skillet and sauté garlic, onion, and jalapeno for 4 minutes.
- Add vegetable broth and black beans, bring to a boil, and cook for 5 minutes. Mash the beans to desired consistency.
- In a separate skillet, toast the cooked quinoa with cayenne, chili powder, cumin, and salt for 1-2 minutes.
- In the same skillet, roast diced bell peppers without stirring for 2-3 minutes, then stir and roast for a few more minutes.
- Preheat the oven to 375°F. Layer the black bean mixture in a baking dish, followed by quinoa, bell peppers, and cheese.
- Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10 minutes until cheese is golden.
- Sprinkle with green onions and let cool for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
9
Calories
300
Total fat
10g
Total carbohydrates
40g
Total protein
15g
Sodium
300mg
Cholesterol
20mg
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