Veggie-Loaded Quinoa Black Bean Casserole
A hearty, plant-based casserole packed with quinoa, black beans, and a variety of vegetables, all brought together with flavorful spices and topped with melted cheese.
Ingredients
- 1 cup dry quinoa, rinsed
- 1 and 1/4 cups vegetable broth
- 1 (10 oz) can diced tomatoes with green chiles
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 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 shredded Mexican blend cheese
- Optional toppings: avocado, cilantro, salsa
Notes
This casserole is versatile and can be customized with additional vegetables or protein sources. It's also freezer-friendly; cool completely before freezing in an airtight container.
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- 2
In a large bowl, combine the rinsed quinoa, vegetable broth, diced tomatoes with green chiles, enchilada sauce, black beans, corn, chili powder, cumin, garlic powder, onion powder, and salt. Mix well.
- 3
Pour the mixture into the prepared baking dish and cover tightly with aluminum foil.
- 4
Bake for 30 minutes. Remove the foil, stir the casserole, and return to the oven uncovered for an additional 15 minutes, or until the quinoa is fully cooked and the liquid is absorbed.
- 5
Sprinkle the shredded cheese evenly over the top and bake for another 5 minutes, or until the cheese is melted and bubbly.
- 6
Let the casserole cool for 5 minutes before serving. Top with avocado, cilantro, and salsa if desired.