Southwestern Quinoa and Black Bean Casserole

We like spicy foods so it was nice finding this healthier version of a mexican dish. It was very yummy and very hearty. I added more cumin and chili powder. I think it would be good with a can of hot Rotel tomatoes in there as well. I made some adaptations to the recipe. Original recipe comes from Pinch of Yum.

Ingredients

3 large cloves garlic, minced

1 onion, minced

2 jalapenos, seeds and ribs removed, minced

2-3 bell peppers, diced (I used green, red and yellow)

1 tbsp oil

1 can of black beans

1 cup quinoa

2 cups chicken stock

1/2 tsp cayenne pepper

1 tsp chili powder

1 tsp cumin

1 1/4 cup shredded Mexican cheese

diced green onions

Instructions

Preheat over to 375 F

1. Cook the quinoa in the chicken stock as you would for rice. (I use my rice cooker). 

2. Heat oil in large pan over med-high heat. Add peppers and onion and saute for a few mins. Add garlic and jalapeno and saute again for a few more mins. Add black beans and stir together cooking through. You can add a can of Rotel Tomatoes at this point if you could like and cook awhile until thickened. Taste and add salt if needed. 

3. Mix in cooked quinoa and add cayenne, chili powder, cumin, and salt if needed. Cook for 1-2 mins. 

4. Spoon mixture in a glass baking dish coated with cooking spray. (I used a 9x9 pan). Top with cheese. Place in oven and cook until cheese is melted. 

5. Top with fresh tomatoes, green onion and avocado if desired 

Can be served with sour cream, tortilla chips or on some lettuce for a mexican salad.