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Cheesy Mexican Quinoa Casserole Bake

This one pan Mexican quinoa bake is loaded with veggies. With only 30 minutes, you can whip up a cheesy Mexican casserole the whole family will love. This recipe makes 10 servings, so it will feed a crowd or make you lots of leftovers!

Here's what you'll need...

You'll Need:

– 2 cups dried quinoa – 1 tablespoon extra-virgin olive oil – 1 orange bell pepper diced – 1 red bell pepper diced – 1 medium red onion finely diced – 2 cloves garlic minced

You'll Need:

– 2 canned black beans – 2 canned diced tomatoes with green chilies drained – 1½ cups tomatillo salsa – 10 ounces white cheddar cheese shredded

Equipment:

- Chef's Knife - Saucepan - Cast Iron Skillet - Box Grater

Instructions:

Place quinoa and 4 cups of water in a medium saucepan. Cook according to package instructions. While quinoa is cooking, heat extra-virgin olive oil in a 12 inch cast iron skillet over medium-high heat.

Instructions:

Add bell peppers and onions to the skillet and cook stirring occasionally until the onions become translucent, about 7 minutes. Reduce heat to low and add in garlic, black beans, and tomatoes with chilies. 

Instructions:

Cook for an additional two minutes, then remove from heat. Mix the salsa and cooked quinoa together until combined. Pour the quinoa into the vegetables in the skillet and stir until the mixtures are well combined.

Instructions:

Top with shredded cheese. Place cast iron skillet under the broiler until cheese is golden and bubbly, about 4 minutes. Be sure not to walk away from the dish while it's in the broiler otherwise something may burn.

Instructions:

Garnish with avocado and green onions. Serve immediately.

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