Description
This Black Bean Quinoa Casserole is a hearty and nutritious vegetarian dish combining protein-packed quinoa, black beans, vibrant bell peppers, corn, and a blend of Tex Mex cheese. Sautéed vegetables are mixed with tender quinoa and beans, then baked to melty perfection, making it a perfect comforting meal for family dinners or meal prep.
Ingredients
Grains and Legumes
- 1 1/2 cups quinoa (dry)
- 15 oz can of black beans (rinsed and drained)
Vegetables
- 2 garlic cloves (crushed)
- 1 1/2 cups corn (canned or frozen)
- 3 large bell peppers (chopped)
- 1/2 medium jalapeño pepper (seeded and minced)
- 1 cup cilantro (finely chopped and divided)
- 1/2 cup green onions (finely chopped and divided)
Spices and Seasonings
- 1 tbsp cumin
- 1/4 tsp salt
Dairy and Oils
- 2 tbsp oil
- 2 cups Tex Mex cheese (shredded and divided)
- 3/4 cup canned coconut milk (light or regular)
Instructions
- Cook Quinoa: Rinse quinoa under cold water. In a pot, combine quinoa with 3 cups of water. Bring to a boil, then reduce to low heat and simmer uncovered for 12 minutes. Remove from heat and fluff with a fork. Set aside.
- Preheat Oven and Pan: Preheat your oven to 350°F (175°C). Meanwhile, heat a large ceramic non-stick skillet over medium heat and swirl in 2 tablespoons of oil to coat.
- Sauté Garlic and Vegetables: Add crushed garlic cloves to the skillet and cook for about 30 seconds, stirring frequently to avoid burning. Add corn, chopped bell peppers, minced jalapeño, and cumin. Let the mixture sauté undisturbed for 3 minutes, then stir and cook for another 3 minutes until vegetables are tender.
- Combine Ingredients: Transfer the sautéed vegetables into a large mixing bowl. Add cooked quinoa, rinsed black beans, 3/4 cup cilantro, 1/4 cup green onions, 1 1/2 cups shredded Tex Mex cheese, canned coconut milk, and salt. Mix all ingredients thoroughly until well combined.
- Assemble and Bake: Transfer the mixture into an 8×11-inch baking dish. Sprinkle the remaining 1/2 cup shredded cheese evenly on top. Bake uncovered in the preheated oven for 30 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove the casserole from the oven and sprinkle with the remaining 1/4 cup cilantro and 1/4 cup green onions. Serve warm for a satisfying meal.
Notes
- Make sure to rinse quinoa thoroughly before cooking to remove its natural bitterness.
- You can use either canned or frozen corn as per availability.
- Adjust the jalapeño quantity based on your preferred spice level.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- This casserole can be made dairy-free by substituting cheese with a plant-based alternative.
