Description
A cozy, nourishing casserole combining black beans and quinoa, perfect for family dinners and gatherings.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes
- 1 cup corn (frozen or fresh)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar or your choice)
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Begin by rinsing the quinoa. Chop the onion and mince the garlic.
- In a large pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low and let it simmer for about 15 minutes.
- While the quinoa cooks, heat a skillet over medium heat and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic, cumin, and chili powder, stirring for an additional minute.
- Once the quinoa is cooked, mix in the black beans, diced tomatoes, corn, and the sautéed onion and spices. Season with salt and pepper to taste.
- Transfer the mixture into a greased 9×13 inch baking dish. Sprinkle shredded cheese on top and bake for 20-25 minutes until the cheese is melted and bubbling slightly.
- Let it cool for a moment, then serve hot, garnished with fresh cilantro.
Notes
Feel free to customize with additional vegetables or spices according to your preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg