Black Bean Casserole with Quinoa
A lightened-up, healthy black bean casserole that you can enjoy completely guilt-free. Reminiscent of enchiladas, slightly spicy and super satisfying, full of black beans, veggies, quinoa, and cheesy goodness.
Servings: 10 servings
- 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
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.
Top Tips For Making This Black Bean Casserole
- Dice the tomatoes, onions, and bell peppers small, and the same size. It makes it easier to eat, and they will cook more evenly too.
- You can meal prep this ahead of time and store it in the fridge up to one day in advance. Bake when ready to serve.
- Skip the cheese to make it vegan.
- If you're feeding a large crowd, you can easily double this recipe.
Calories: 242kcal | Carbohydrates: 34.3g | Protein: 12.2g | Fat: 7.1g | Saturated Fat: 3.7g | Sodium: 460mg | Fiber: 7.5g | Sugar: 2.1g