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.
Course Main Dish
Cuisine Mexican
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Servings 4
Calories 474kcal
Author Feasting not Fasting
Ingredients
1tsp.coconut oil
1small onion(diced)
1zucchini(quartered and sliced)
2bell peppers(diced)
1tsp.minced garlic
1large carrot(peeled and grated or finely chopped)
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.