Cheesy Quinoa and Black Bean Casserole
A lightened-up, healthy quinoa bake that you can enjoy completely guilt-free. Reminiscent of enchiladas, slightly spicy and super satisfying, full of black beans, veggies, and cheesy goodness.
Servings: 10 servings
- 1 cup quinoa
- 15 ounce tomato sauce 1 can
- 1 1/2 cups vegetable broth
- 1 tbsp chili powder
- 1 tsp ancho chili powder
- ½ tsp chipotle chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 4.5 oz chopped green chiles, drained 1 can
- 1/2 cup corn kernels frozen, canned or roasted
- 30 oz cans black beans drained and rinsed (2 cans)
- 3 yellow peppers diced
- 1 onion diced
- 1 tsp ground cumin
- 1/2 tsp salt
- 1 1/2 cups Mexican shredded cheese
- 3 Roma tomatoes diced
- green onions sliced
Cook quinoa according to package directions. Meanwhile saute onion, peppers, corn, cumin, salt, black beans and green chiles in a pan.
While that's cooking, make the sauce: combine the tomato sauce, vegetable broth, chili powders (all 3 of them), garlic powder, onion powder, and dried oregano in a medium sauce pan over medium heat. Whisk to combine, then turn the heat down to low and let simmer 5 minutes.
Mix quinoa, sauce and half of the cheese in the pan with the black bean / veggie mixture.
Transfer the mixture to a casserole dish, top with cheese, and bake at 375 degrees for 15 minutes, or until the cheese is melted and bubbly.
Top with diced tomatoes and green onions.
Calories: 242kcal | Carbohydrates: 34.3g | Protein: 12.2g | Fat: 7.1g | Saturated Fat: 3.7g | Sodium: 460mg | Fiber: 7.5g | Sugar: 2.1g