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Southwestern Quinoa And Black Bean Casserole By Kelli Mech
I just really love this recipe. My sister-in-law found it online. It’s an easy one to assemble, then throw it in the fridge for when you’re ready to make it. And if you put it in 2 smaller baking dishes, you can share with a friend or neighbor!
Black Beans: Heat oil in a large skillet over medium-high heat. Add the garlic, onion, and Jalapeno, sauteing for 4 minutes and stirring occasionally. Stir in beans to desired consistency. The mixture should be thick, not watery. If you still have a lot of moisture, let it cook out by keeping it on the heat for another few minutes. Taste and season with salt.
2.
Quinoa: In a dry nonstick skillet over medium high heat, toss and toast the cooked quinoa with the cayenne, chili powder, cumin and salt for 1-2 minutes. Taste and season with salt. Set aside
3.
Peppers: In the same dry nonstick skillet over medium high heat, place the diced peppers and do NOT stir. This allows the peppers to get a brown roasted look on the outside. Wait for 2-3 minutes before stirring, then let them “roast” for another few minutes before removing from the heat.
4.
Assemble: Preheat oven to 375 degrees. Spoon black bean mixture into a glass baking dish coated with cooking spray. Top with quinoa, bell peppers, and cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes or until the top layer of cheese is golden. Sprinkle with green onions and let cool for 10 minutes. Serve with sour cream, tortilla chips, on tacos, on a salad or just plain!
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