Southwestern Quinoa and Black Bean Casserole

Ingredients

• Garlic

  Raw

  3 clove or 9g

• Onions

  Raw

  1 medium or 110g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Coconut oil

  1 tbsp or 14g

• Canned black beans

  Low sodium, drained

  4 ½ cup or 1.17kg

• Chicken broth

  Soup, canned, less/reduced sodium

  1 ¼ cup or 300g

• Quinoa

  Cooked

  2 cup or 370g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Chili powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Green bell pepper

  Sweet, green, raw

  2 medium or 238g

• Pico de gallo

  Campbell soup company, pace

  1 ¼ cup or 320g

Directions

1. Preheat oven to 375 degrees. Heat oil on med-high heat. Add garlic onion, and jalapeño for 4 minutes. Stir in broth and black beans. Bring to a boil. cook for 5 minutes. Mash them a little. In a dry nonstick skillet of over medium high heat, toss and toast the cooked quinoa with cayenne, chili powder, cumin, and salt for 1-2 minutes. Taste and season with salt. Set aside. In the same nonstick skillet, over medium high heat place the diced peppers. Do Not stir. Wait 2-3 minutes. Let them "roast" then stir and "roast" for a few more minutes. Assemble: Spoon black bean mixture into a glass baking dish (9X13 or 8X8) coated with cooking spray. Top with quinoa, bell peppers and pico de gallo. Cover with foil and bake for 20 minutes. Allow to cool for 10 minutes or it will be too runny.

Similar Foods

• Quinoa and Black Beans
• Red Quinoa and Black Bean Enchiladas
• Smoky Quinoa and Black Bean Salad
• Southwestern Salad with Black Beans
• One Pot Quinoa and Black Bean Wraps
• Healthy Black Bean Casserole