Vegetarian Mexican Quinoa Casserole Recipes

VEGETARIAN BLACK BEAN QUINOA CASSEROLE

Vegetarian Black Bean Quinoa Casserole image

This vegetarian casserole combines Mexican-inspired flavors with healthy ingredients like quinoa and black beans. No dicing or chopping required!

Provided by Cassidy Reeser, MS, RD

Time 55m

Number Of Ingredients 13

Ingredients

1 cup dry quinoa
1 and 1/4 cup vegetable broth
10 ounce can diced tomatoes and green chiles
10 ounce can red enchilada sauce
15 ounce can black beans (drained and rinsed; about 1.5 cups)
1 cup frozen sweet corn (canned or fresh also work)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1 and 1/2 cups Mexican blend shredded cheese
optional toppings: avocado or guacamole, salsa, diced jalapeno, cilantro, lime

Steps:

Preheat the oven to 375 degrees. Lightly oil a 9x13 baking dish. Rinse quinoa in a fine mesh sieve for 30 seconds.
On the stove in a small pot or in the microwave, heat the vegetable broth until simmering.
Combine all ingredients, except for the cheese and garnishes, in the 9x13 baking dish. Stir to combine.
Cover tightly with foil. Bake at 375F for 30 minutes on the middle oven rack. Remove the foil and stir. The quinoa should be cooked through but the casserole will still be liquidy.
Bake for 15 minutes, or until the quinoa is firm and the excess liquid evaporates.
Top with the shredded cheese and return to the oven for 5 minutes, until the cheese is melted and bubbly.
Remove from oven and let cool for 5 minutes before serving. Serve topped with avocado or guacamole, fresh cilantro and salsa.

Nutrition Facts : ServingSize 1 slice, Calories 357 kcal, Carbohydrate 49 g, Protein 19 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 788 mg, Fiber 11 g, Sugar 5 g, UnsaturatedFat 4 g

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