Mexican Bean Quinoa Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup quinoa, uncooked
02 -
1 can red kidney beans
03 -
1 large can corn or 2 small cans
04 -
1 can chopped tomatoes
05 -
1 white onion, diced
06 -
1 red bell pepper, diced
07 -
1 cup cheddar, shredded
08 -
1 cup water
→ Seasonings
09 -
2 tsp chili powder
10 -
1/2 tsp cumin powder
11 -
1/2 tsp garlic powder
12 -
1/4 tsp salt
# Instructions:
01 -
Preheat the oven to 350°F (180°C).
02 -
Drain red kidney beans and corn. Rinse the quinoa under cold water. Dice white onion and red bell pepper. Grate the cheddar cheese if not already shredded.
03 -
In a large bowl, combine all ingredients: quinoa, beans, corn, tomatoes, onion, bell pepper, cheese, chili powder, cumin, garlic powder, salt, and water. Mix thoroughly.
04 -
Lightly oil a casserole dish or baking pan. Spread the mixture evenly into the pan.
05 -
Bake in the preheated oven for 30 minutes. Then, turn off the heat but leave the casserole in the oven for another 25 minutes to allow it to finish cooking in the residual heat.
06 -
After the casserole has cooled slightly, divide it into 3 equal portions and transfer to meal prep containers. It will keep in the refrigerator for 3-4 days.
# Notes:
01 -
This vegetarian Mexican casserole is both budget-friendly and nutritious.
02 -
For extra flavor, you can add a squeeze of lime juice before serving.
03 -
To reheat, microwave for 2-3 minutes or until heated through.