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! All you need is a cast iron skillet to make this quinoa vegetarian casserole. Add some chips and guacamole as a side dish for a perfect weeknight dinner!
Prep Time30 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Mexican
Servings: 10 servings
Calories: 281kcal
Place quinoa and water in a medium saucepan. Cook according to package instructions.
While quinoa is cooking, heat olive oil in a 12 inch cast iron skillet over medium-high heat. Once hot, add bell peppers and onion to the skillet and cook stirring occasionally until the onions become translucent, about 7 minutes. Reduce heat to low and add garlic, black beans, and tomatoes with chilies. Cook for an additional 2 minutes, then remove from heat.
Mix the salsa and cooked quinoa together until combined. Pour the quinoa into the vegetable mixture in the skillet and stir until well combined.
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.
Optionally, garnish with avocado and green onions. Serve immediately.
Leftovers can be stored in the refrigerator in an airtight container for up to 7 days.
Reheating Instructions:
Microwave: Place in a microwave safe bowl and heat on high (100 percent power) for 2 -3 minutes until warmed all the way through.
Oven: Place in an oven safe dish covered with foil at 375°F for 10 - 15 minutes until warmed all the way through.
Serving: 1serving | Calories: 281kcal | Carbohydrates: 27g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 30mg | Sodium: 424mg | Potassium: 358mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1246IU | Vitamin C: 33mg | Calcium: 226mg | Iron: 2mg