Southwestern Quinoa and Black Bean Casserole

Ingredients

oil

1 1/3 tbsp

garlic minced

4 cloves

onion minced

1

jalapeno seeds and ribs removed, minced

3

black beans cooked, rinsed

6 cups

vegetable broth

1 2/3 cup

quinoa cooked

2 2/3 cups

cayenne pepper

2/3 tsp

chili powder

1 1/3 tsp

cumin

1 1/3 tsp

salt

to taste

bell pepper diced

5

Mexican cheese shredded

1 2/3 cup

green onion sliced

to taste

Method

1. 01Heat oil in a large skillet over medium-high heat. Add garlic, onion, and jalapeno, sauteing for 4 minutes and stirring occasionally.
2. 02Stir in broth and black beans. Bring to a boil and cook for 5 minutes.
3. 03Mash beans to desired consistency, leaving some whole. If watery, cook out excess moisture. Season with salt.
4. 04In a dry nonstick skillet over medium-high heat, toss and toast cooked quinoa with cayenne, chili powder, cumin, and salt for 1-2 minutes. Season with salt and set aside.
5. 05In the same dry skillet over medium-high heat, place diced peppers without stirring. Let sit 2-3 minutes, then stir and roast another few minutes until browned.5 min
6. 06Preheat oven to 375°F.
7. 07Spoon black bean mixture into a baking dish coated with cooking spray. Top with quinoa, peppers, and cheese. Cover with foil.
8. 08Bake covered for 20 minutes. Remove foil and bake 10 minutes more until cheese is golden and bubbly.30 min
9. 09Sprinkle with green onions and cool at least 10 minutes before serving.