Southwest Quinoa and Black Bean Casserole
This southwest quinoa and black bean casserole is a fast and easy weeknight meal
Servings: 6 servings
Ingredients
- 1 onion chopped
- 1 garlic clove minced
- ¾ cup rinsed quinoa
- 1½ cups chicken broth
- 1 packet Southwest Taco Simmer Sauce or 1 cup enchilada sauce
- 1 cup canned or frozen corn or fresh if you cut it off the cob
- 2 cans canned black beans
- 2 cups shredded cheese we blended mozzarella and cheddar
Serve with:
- Cotija cheese
- Salsa
- Sour Cream
- Avocados
- lime
Instructions
- Heat a tablespoon of oil in a medium saucepan then add the chopped onion. Cook until golden. Add the garlic, quinoa, broth, and simmer sauce. Bring the sauce to a boil then reduce the heat to a simmer, cover the saucepan and cook for 15 to 20 minutes until all the liquid is absorbed.
- When the quinoa is almost finished, pre-heat the oven to 375° F.
- Transfer the quinoa to a 8 inch casserole dish. Top with the corn, black beans then the shredded cheese. Place in the oven and bake for 10 to 12 minutes, until the cheese is hot and melted.
- Serve with Cotija cheese, salsa, sour cream, avocado and a squeeze of lime.
Video
Nutrition
Serving: 1 | Calories: 212kcal | Carbohydrates: 29g | Protein: 10g | Fat: 11g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Cholesterol: 49mg | Sodium: 693mg | Fiber: 10g | Sugar: 5g
