Mexican Black Bean Quinoa Casserole Skillet Bake
Black bean quinoa casserole packed with vegetables, spices and fresh Mexican flavor. This quick one dish meal only takes 15 minutes of active time to prepare, can be made in advance, and only uses one dish! Its the perfect vegetarian meatless meal you'll find yourself making again and again for quick weeknight dinners.
Servings 4
Calories 474kcal
Ingredients
- 1 tsp. coconut oil
- 1 small onion (diced)
- 1 zucchini (quartered and sliced)
- 2 bell peppers (diced)
- 1 tsp. minced garlic
- 1 large carrot (peeled and grated or finely chopped)
- 1 tsp. cumin
- 1/2 tsp. chili powder
- 1/2 tsp. dried oregano
- 1/2 tsp salt
- 1 cup cooked quinoa
- 15 oz. cooked black beans (1 can, drained and rinsed)
- 2 Tbsp. chopped cilantro
- juice of one lime
- 1/2 cup salsa
- 1 tsp. hot sauce (optional)
- 1 cup grated cheddar cheese
Toppings
- 2 Tbsp. chopped cilantro
- 1 Avocado (diced)
- 1 tomato (diced)
Instructions
- Preheat oven to 375° F (190° C).
- Heat coconut oil in an oven-safe, high rimmed pan. Add onion, zucchini, and bell pepper and sauté for 3-5 minutes on medium-high until beginning to soften and darken.
- Add garlic, carrots, cumin, chili powder, oregano, and salt and sauté 2-3 minutes longer.
- Add beans, quinoa, 2 Tbsp. cilantro, lime juice, salsa, hot sauce and 1/2 cup cheese and stir to evenly mix in.
- Top with remaining cheese and bake for 20 minutes until cheese is melted.
- Remove from oven and top with remaining cilantro, avocado, and tomato and serve. Leftovers (other than avocado) will keep in the refrigerator for 3-4 days.
Nutrition
Serving: 4g | Calories: 474kcal | Carbohydrates: 54g | Protein: 23g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 527mg | Potassium: 1356mg | Fiber: 18g | Sugar: 8g | Vitamin A: 6475IU | Vitamin C: 102.9mg | Calcium: 314mg | Iron: 5.6mg