Bringing us to the second meal of the Summer Supper Series is the Quinoa and Black Bean Casserole. When I tell you I could eat these leftovers for days, I’m not kidding! I’m currently on day two of the leftovers and the casserole is still kickin’! The original recipe can be found here, but I decided to cut the recipe in half with some minor improvements. I also simplified the directions.
Makes 4-6 servings, 12 minutes prep, 30 minutes bake time.
- 2-3 garlic cloves, minced
- 1/2 yellow onion, minced
- 1 hot pepper of any variety, seeded and minced
- 1 tbsp oil
- 1 can black beans, drained and rinsed
- 3/4 cups broth, vegetable or chicken
- 1 1/2 cups COOKED Quinoa
- 1/4 tsp cayenne pepper
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1 1/2 bell peppers (red and green)
- 3/4 cup Mexican cheese
- diced green onions
- Preheat oven to 375 degrees.
- Heat oil in a skillet over medium heat. Add cloves, onion and hot pepper. Cook for about 4 minutes, stirring occasionally.
- Stir in broth and black beans. Bring to a boil and allow to cook until mixture becomes thick (about 6 or 7 minutes). You may mash the black beans at this point if desired. Season with salt and set aside.
- Add the cooked Quinoa to a different skillet over medium heat. Stir in cayenne, chili powder, and cumin. Cook for about 2 minutes. Season with salt and set aside. (I put this mixture into a different dish and used the skillet for the peppers.)
- In a skillet over medium-high heat, add peppers, but only stir sporadically to give the peppers a roasted look. Cook for about 4 minutes.
- Prepare a casserole dish (I used an 8″ x 8″ dish) by spraying with cooking spray. Layer the casserole, starting with the black bean mixture, then the Quinoa, and lastly, the peppers. Top with the Mexican cheese, and cover with aluminum foil.
- Bake for 20 minutes. Remove the foil and cook for another 10-15 minutes. Cheese should be completely melted and starting to brown. Top with green onions, wait 5 minutes to cool, serve, and enjoy!
- Make sure your Quinoa is fully cooked. No one likes hard balls of raw grain, and that’s what uncooked Quinoa tastes like.
- Have all of your veggies chopped/minced/ready-made before you start cooking the different layers. If you do this, you’ll finish the meal much more efficiently. After chopping and mincing everything it took about 40 minutes, with 12 minutes prep.
- The casserole is delicious and hearty enough to serve by itself, but you could also make tacos or loaded nachos!
Until next time…..