Black Bean Casserole with Quinoa
This incredible one-pot black bean casserole is going to please your entire family. I make it loaded with black beans, quinoa, and bell peppers. It is vegetarian, gluten-free, packed with Mexican flavors I love and so simple to throw together and have it on the table in just 30 minutes.
Servings: 10 servings
Calories: 242kcal
Ingredients
- 1 cup quinoa
- 15 ounce tomato sauce 1 can
- 1½ 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
- 4½ oz chopped green chiles, drained 1 can
- ½ 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
- ½ tsp salt
- 1½ cups Mexican shredded cheese
- 3 Roma tomatoes diced
- green onions sliced
Instructions
- 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.
Notes
- My #1 Secret Tip for this recipe is to dice the tomatoes, onions, and bell peppers small and the same size. This makes them easier to eat and helps them cook consistently.
- Prepare the grains: I rinse the quinoa under cold water for 1 minute to remove any bitter taste from the outside. This step ensures the meal has a clean and nutty flavor that my family enjoys.
- Soften the aromatics: I cook the onions and garlic in a pan until they are soft before mixing them into the dish. This extra step adds a deeper level of flavor that makes the whole casserole taste much better.
- Enhance the liquid: I swap plain water for a savory vegetable broth when cooking the quinoa to add more richness. It is a simple way to make the entire meal more satisfying without much extra work.
- Manage the topping: I add the cheese during the final 10 minutes of baking so it stays perfectly melted and soft. If I put it in too early, it can get a bit tough or brown too much in the oven.
- Allow for settling: I leave the casserole on the counter for 10 minutes after it finishes cooking to let everything settle. This makes it much easier to scoop out perfect portions that stay together on the plate.
Nutrition
Calories: 242kcal | Carbohydrates: 34.3g | Protein: 12.2g | Fat: 7.1g | Saturated Fat: 3.7g | Sodium: 460mg | Fiber: 7.5g | Sugar: 2.1g