Description
This Southwestern Quinoa and Black Bean Casserole is a flavorful and satisfying vegetarian dish that’s perfect for a cozy dinner. Packed with protein and fiber, this casserole is easy to make and a great option for meal prep.
Ingredients
Quinoa Mixture:
- 1 cup uncooked quinoa, rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 red bell pepper, chopped
- 1/2 cup chopped red onion
- 1 (4-ounce) can diced green chiles
- 1 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping:
- 1 1/2 cups shredded Mexican blend cheese, divided
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Cook quinoa: Cook quinoa according to package instructions and set aside.
- Mix ingredients: In a large bowl, combine the cooked quinoa with black beans, corn, bell pepper, red onion, green chiles, salsa, chili powder, cumin, garlic powder, salt, and pepper. Stir in 1 cup of shredded cheese.
- Assemble casserole: Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining 1/2 cup cheese.
- Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until bubbly and the cheese is melted.
- Garnish and serve: Garnish with chopped cilantro before serving, if desired.
Notes
- This casserole is perfect for meal prep and freezes well.
- For a spicier version, use hot salsa or add a diced jalapeño.
- Serve with avocado slices, lime wedges, or a dollop of Greek yogurt.
