Cheesy Mexican Quinoa Black Bean Casserole
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!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 6 Servings
- 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.