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Cheesy Quinoa and Black Bean Casserole

19 INGREDIENTS • 8 STEPS • 30MINS

Cheesy Quinoa and Black Bean Casserole

Recipe

4.9

8 ratings
A lightened-up, healthy quinoa bake that you can enjoy completely guilt-free. Reminiscent of enchiladas, slightly spicy and super satisfying, full of black beans, veggies, and cheesy goodness. And the leftovers taste even better!
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A lightened-up, healthy quinoa bake that you can enjoy completely guilt-free. Reminiscent of enchiladas, slightly spicy and super satisfying, full of black beans, veggies, and cheesy goodness. And the leftovers taste even better!
author_avatar
The Picky Eater
Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun!
https://www.pickyeaterblog.com/

30MINS

Total Time

$1.34

Cost Per Serving

Ingredients

Servings
10
us / metric
Quinoa
170 g
Quinoa
Tomato Sauce
1 can
(15 oz)
Tomato Sauce
Vegetable Broth
360 mL
Vegetable Broth
Chili Powder
1 Tbsp
Chili Powder
Ancho Chili Powder
1 tsp
Ancho Chili Powder
Chipotle Chili Powder
1/2 tsp
Chipotle Chili Powder
Garlic Powder
1 tsp
Garlic Powder
Onion Powder
1 tsp
Onion Powder
Dried Oregano
1 tsp
Dried Oregano
Mild Diced Green Chiles
1 can
(4.5 oz)
Mild Diced Green Chiles
Frozen Corn Kernels
80 g
Frozen Corn Kernels
or Canned
Black Beans
2 cans
(15 oz)
Black Beans
Yellow Bell Pepper
3
Yellow Bell Peppers
Onion
1
Onion, diced
Ground Cumin
1 tsp
Ground Cumin
Salt
1/2 tsp
Salt
Shredded Mexican Cheese Blend
170 g
Shredded Mexican Cheese Blend
Roma Tomato
3
Roma Tomatoes, finely chopped
Scallion
to taste
Diced Scallions

Nutrition Per Serving

VIEW ALL
Calories
252
Fat
7.2 g
Protein
12.8 g
Carbs
35.7 g
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author_avatar
The Picky Eater
Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun!
https://www.pickyeaterblog.com/

Cooking Instructions

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step 1
Cook Quinoa (170 g) according to package directions.
step 2
Meanwhile, saute Onion (1), Yellow Bell Peppers (3), Frozen Corn Kernels (80 g), Ground Cumin (1 tsp), Salt (1/2 tsp), Black Beans (2 cans), and Mild Diced Green Chiles (1 can).
step 2 Meanwhile, saute Onion (1), Yellow Bell Peppers (3), Frozen Corn Kernels (80 g), Ground Cumin (1 tsp), Salt (1/2 tsp), Black Beans (2 cans), and Mild Diced Green Chiles (1 can).
step 3
While that's cooking, make the sauce. Combine the Tomato Sauce (1 can) and Vegetable Broth (360 mL) in a medium saucepan over medium heat.
step 4
Add Chili Powder (1 Tbsp), Ancho Chili Powder (1 tsp), Chipotle Chili Powder (1/2 tsp), Garlic Powder (1 tsp), Onion Powder (1 tsp), and Dried Oregano (1 tsp). Whisk to combine, then turn the heat down to low and let simmer 5 minutes.
step 5
Preheat the oven to 375 degrees F (190 degrees C).
step 6
Mix quinoa, sauce and half of the Shredded Mexican Cheese Blend (85 g) in the pan with the black bean/veggie mixture.
step 7
Transfer the mixture to a casserole dish, top with remaining Shredded Mexican Cheese Blend (85 g) and bake for 15 minutes, or until the cheese is melted and bubbly.
step 7 Transfer the mixture to a casserole dish, top with remaining Shredded Mexican Cheese Blend (85 g) and bake for 15 minutes, or until the cheese is melted and bubbly.
step 8
Top with Roma Tomatoes (3) and Scallions (to taste), then serve!
step 8 Top with Roma Tomatoes (3) and Scallions (to taste), then serve!

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