45 min
Southwestern Quinoa and Black Bean Casserole
Recipe GLPRb9ab8591047cc6
This hearty and colorful casserole combines seasoned black beans with toasted quinoa, roasted bell peppers, and melted Mexican cheese for a satisfying main dish or side. Perfect for meal prep, potlucks, or a comforting weeknight dinner.
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Ingredients
1 tablespoon oil
3 large cloves garlic, minced
1 onion, minced
2 jalapenos, seeds and ribs removed, minced
1¼ cup vegetable broth
4½ cups cooked black beans, rinsed
½ teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon cumin
2 cups cooked quinoa
4 bell peppers, diced
1¼ cup shredded Mexican cheese
sliced green onions
Directions
Heat the oil in a large skillet over medium-high heat.
Add the minced garlic, onion, and jalapeno to the hot oil. Sauté for about 4 minutes, stirring occasionally, until softened and fragrant.
Pour in the vegetable broth and add the rinsed black beans. Bring to a boil, then reduce heat and simmer for 5 minutes.
Partially mash the beans with a potato masher or fork to achieve a thick consistency with some whole beans remaining; the mixture should resemble slightly chunky refried beans. If excess liquid remains, continue simmering until reduced. Taste and season with salt as needed. Set aside.
In a dry nonstick skillet over medium-high heat, add the cooked quinoa and toast for 1-2 minutes while stirring constantly. Sprinkle with the cayenne pepper, chili powder, and cumin. Continue toasting and stirring for another minute until fragrant. Taste and add salt if needed. Transfer to a plate.
In the same dry skillet over medium-high heat, spread the diced bell peppers in a single layer. Do not stir for 2-3 minutes to allow them to develop a golden roasted exterior. Stir and continue cooking for another 2-3 minutes until slightly caramelized. Remove from heat.
Preheat the oven to 375°F (190°C). Coat a glass baking dish with cooking spray.
Spoon the black bean mixture into the prepared baking dish. Layer the toasted quinoa evenly over the beans, then top with the roasted bell peppers. Sprinkle the shredded Mexican cheese over the top.
Cover the casserole with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and golden on top.
Remove from the oven and sprinkle with sliced green onions. Allow to cool for at least 10 minutes before serving to set the layers.
Serve warm as a main dish or side, optionally with sour cream, tortilla chips, or as a topping for tacos or salads.
