This post is sponsored by College Inn
Well, here goes: Daniel and I are out of control with Mexican food.
I think it started over the holidays, when we got into a habit of getting burrito bowls all the time, but somehow, it’s still with us. Usually a kick like this would just pass. We’d get tired of the same flavors: cumin, chili powder…We don’t, though. Just when we think we’re making something “new” for dinner (read: NOT burrito bowls), we find ourselves three bites into our tacos, nachos…looking at each other, “We’re hopeless, huh?”
So we’re owning it.
To keep it healthy and add in a little more variety (addiction justification #4956), I’m switching up the wholesome ingredients, like using quinoa in place of brown rice, or pinto beans for black beans.
This quick casserole is our latest favorite. First of all, it’s like a giant burrito bowl, with quinoa, black beans, tomatoes, onion, cilantro, and cheese! Second of all, casseroles are not only pure comfort, but they’re kind of the gift that keeps on giving: leftovers!
Now, as healthy as quinoa is, it’s a little bland on its own. To boost the flavor here, I sauté a whole lotta garlic and onion in olive oil, add the quinoa to the pan to toast it until it’s golden and nutty, then add College Inn Fat Free and Lower Sodium Chicken Broth, a can of diced tomatoes with green chiles, herbs, and spices, and simmer until the quinoa has absorbed all of that rich, savory flavor. This liquid mixture does wonders for the flavor, but even when you’re just cooking quinoa as a simple side dish, I’d recommend cooking it in broth—either vegetable broth or chicken broth. This is something I always do, and the reason I always keep a few boxes of College Inn broth in my pantry, because their broth adds a richness that I can’t get with water alone (and for only 5 calories per cup!).
Make this delicious Mexican quinoa and black bean casserole as soon as you can, friends! Enjoy!
Cheesy Mexican Quinoa Black Bean Casserole
- 2 teaspoons extra virgin olive oil
- ¾ cup chopped red onion
- 3 garlic cloves minced
- 1 ½ cups uncooked quinoa rinsed and drained
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- pinch cayenne
- 10- ounce can diced tomatoes with green chiles undrained** (like Rotel)
- 3 cups College Inn Fat Free and Lower Sodium Chicken Broth
- 15- ounce can black beans rinsed and drained
- ½ cup fresh cilantro finely chopped
- 1 cup shredded cheddar cheese 4 ounces
- Preheat the oven to 350 degrees F.
- In a large oven-proof skillet (or a nonstick skillet, which will require you to use an 8-inch baking dish later for baking), heat the olive oil over medium high heat.
- Add the onion and garlic and cook, stirring frequently, until softened, about 4 minutes. Add the quinoa and stir constantly, until toasted, about 2 minutes. Add the cumin, chili powder, paprika, salt, and cayenne, and cook, stirring constantly to coat the quinoa, onions, and garlic, until fragrant, about 1 minute.
- Add the diced tomatoes and broth, stir, and bring to a boil. Once boiling, reduce the heat slightly and simmer until the quinoa has absorbed almost all of the liquid, 15 minutes.
- Stir in the black beans, cilantro, and ½ cup of the cheese. Smooth the top and sprinkle it with the remaining ½ cup cheese.
- Transfer the skillet the oven (alternatively, transfer the mixture to an 8-inch baking dish) and bake until the cheese has melted, 10 to 15 minutes.
- Serve in bowls with toppings of your choice, like sour cream, fresh cilantro, and avocado.
This is a sponsored conversation written by me on behalf of College Inn Broth. The opinions and text are all mine.