Name: Quinoa and Black Bean Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 2 medium bell peppers (I use red & orange, any variety works); 1 small sweet yellow onion; 1 jalapeño; 1-2 teaspoons canola oil; 1 cup uncooked quinoa (rinsed well); 15 ounce can black beans (drained and rinsed); 15 ounce can brown lentils (drained and rinsed); 14 ounce can petite diced tomatoes (with juices); 1 1/4 cup vegetable broth; 8 ounces (1 cup) salsa of choice; 1 teaspoon chili powder; 1/2 teaspoon each cumin, smoked paprika, garlic powder, onion powder; 1/4 teaspoon kosher salt; 1 1/2 cups Mexican blend cheese; cilantro and salsa, for serving

Description

A delicious and hearty casserole made with quinoa, black beans, lentils, and vegetables, perfect for a healthy meal.

Ingredients

Scale

2 medium bell peppers (I use red & orange, any variety works)
1 small sweet yellow onion
1 jalapeño
1–2 teaspoons canola oil
1 cup uncooked quinoa (rinsed well)
15 ounce can black beans (drained and rinsed)
15 ounce can brown lentils (drained and rinsed)
14 ounce can petite diced tomatoes (with juices)
1 1/4 cup vegetable broth
8 ounces (1 cup) salsa of choice
1 teaspoon chili powder
1/2 teaspoon each cumin, smoked paprika, garlic powder, onion powder
1/4 teaspoon kosher salt
1 1/2 cups Mexican blend cheese
cilantro and salsa, for serving

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375F. Chop the bell pepper into 1-inch pieces, finely dice the onion, and mince the jalapeño.
Heat a large skillet over medium-high heat. Drizzle with oil. Once hot, add the peppers and onion. Cook for 4-6 minutes, until the onion is softened and the bell peppers are starting to brown.
To a 9×13-inch baking dish add the peppers and onions, rinsed quinoa, drained black beans and lentils, tomatoes, vegetable broth, salsa, chili powder, cumin, smoked paprika, garlic powder, onion powder, and salt. Stir to combine.
Cover tightly with a lid, foil, or an upside down baking sheet. Bake at 375F for 30 minutes. Remove from the oven and stir.
Stir 1/2 cup of cheese into the casserole and sprinkle the remaining cheese on top. Return the casserole to the oven to bake, uncovered, for 10-15 minutes.
Let rest for 5 minutes before serving. Enjoy garnished with cilantro and additional salsa.

Notes

See note #1: Salsa of choice can vary depending on heat preference.
See note #2: Adjust kosher salt according to taste.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Bake
Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 600mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 12g
Protein: 18g
Cholesterol: 30mg