Vegan Oven-Baked Mexican Quinoa Casserole

Ingredients

• Onions

  Raw

  1 medium or 110g

• Quinoa

  Uncooked

  1 cup or 170g

• Tomatoes

  Crushed, canned

  2 can (15 oz) or 850g

• Water

  Plain, clean water

  ½ cup or 118g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Chili powder

  Spices

  ½ tsp or 1g

• Pepper

  Spices, black

  1 dash or 0.1g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Corn

  Yellow

  1 cup or 166g

• Spinach

  Raw

  3 cup or 90g

• Avocados

  California, raw

  ½ fruit, without skin and seed or 68g

Directions

1. Preheat oven to 350F.
2. Heat a medium frying pan (or stove-top-safe 2.8 liter/3 quart casserole dish). Add onion, and sauté until translucent, about 8 minutes. Remove from heat; and transfer to oven-safe casserole dish if not already using one.
3. Add quinoa, canned diced tomatoes (with juice), water, nutritional yeast, tomato paste (or ketchup), and spices. Season with salt and pepper and stir to combine.
4. COVER and place in oven and set timer for 30 minutes.
5. Carefully remove casserole from oven and stir in drained beans and corn (with liquid). If the mixture looks dry, add a half cup of water.
6. Return to oven WITH LID and set timer for another 30 minutes.
7. Carefully remove casserole from oven and stir in spinach. It will wilt from the heat.
8. Top with diced avocado and/or cilantro and serve.
9. IF FREEZING: Make full recipe but leave-out the spinach and toppings. Let cool and freeze in airtight container(s). To serve: defrost fully, lightly reheat (in microwave or on stovetop), stir in spinach and add toppings of choice.

Similar Foods

• Vegan Broccoli Quinoa Casserole
• Vegan Thai Quinoa Casserole
• Vegan Twice Baked Potato Casserole
• Vegan Thanksgiving Casserole
• Mexican Casserole
• Refried Bean Mexican Casserole