Description
This cheesy black bean quinoa bake is an easy, healthy and hearty comfort food to get you through winter! Loaded with onion, peppers, bursting grape tomatoes, beans, and grains -- all balanced out with some good old melted cheese.
Ingredients
Scale
- 1 cup uncooked quinoa
- 2 cups water or broth
- 2 tbsp olive oil
- 1 cup yellow onion, chopped
- 1 cup bell peppers, diced (any color, or a mix)
- 1.5 cups grape tomatoes
- 1 14-oz. can black beans
- 1 4-oz. can diced green chiles
- 2 cups Monterey Jack cheese, grated
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp salt
- Cilantro and lime, for finishing
Instructions
- Preheat & Prep: Preheat oven to 350 degrees and spray a 9x5 inch baking with olive oil spray.
- Cook quinoa: Add quinoa and water (or broth) to a pot and cook according to package instructions.
- Sauté veggies: While quinoa is cooking, heat olive oil in a medium skillet and sauté onion, peppers, and grape tomatoes with a pinch of salt for about seven minutes. Remove from heat. Add veggies to a large a bowl.
- Combine ingredients in a bowl: Once quinoa is done cooking, fluff with a fork and add it to the bowl with the veggies. Then add black beans, green chiles, 1 1/2 cups of the cheese (reserve the remaining 1/2 cup for the top), and spices. Stir to combine.
- Add ingredients to pan: Spread combined ingredients in the prepared baking dish in an even layer. Sprinkle remaining 1/2 cup of cheese across the top in an even layer.
- Bake: Bake for 30 minutes or until grape tomatoes have begun to burst and cheese is completely melted.
- Cilantro & lime: Finish the dish with fresh cilantro and a squeeze of lime!
- Prep Time: 15
- Cook Time: 30
- Category: Dinner; casserole
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Large Scoop
- Calories: 383
- Sugar: 4.8 g
- Sodium: 749.6 mg
- Fat: 18.2 g
- Carbohydrates: 37.9 g
- Fiber: 8.9 g
- Protein: 18.4 g
- Cholesterol: 33.5 mg