Vegetarian Southwestern Casserole
I love this recipe. It’s full of flavor and color! This can be eaten great as is or scooped up with chips.
In addition to it being tasty it is also good for you!
Black beans and quinoa are both an awesome source of protein and fiber.
Quinoa is also gluten-free and a good source of magnesium, riboflavin (B2), manganese, and lysine!
The red and yellow peppers are rich in vitamin C and vitamin E. They also contain more than 30 types of carotenoids which have beneficial antioxidant and anti-inflammatory properties.
3 large cloves garlic, minced
1 onion, minced
2 jalapenos, seedeed and minced
1 tablespoon oil
4½ cups cooked black beans, rinsed
1¼ cup vegetable broth
2 cups cooked quinoa
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
4 bell peppers, diced
shredded Mexican cheese
Preheat oven to 375 degrees.
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 broth and black beans. Bring mixture to a boil and cook for 5 minutes. Mash beans to desired consistency.
In a dry nonstick skillet over medium high heat, toss and toast the cooked quinoa with the chili powder, cumin, cayenne for 2 minutes. Set aside.
In a dry nonstick skillet over medium high heat, place the diced peppers and cook for about 5 minutes or so.
Spoon black bean mixture into a 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.
I hope you enjoy!