Prepare a flavorful taco-seasoned quinoa bake with black beans and corn, cooked entirely in one pan for easy cleanup.
Author:Ahazzam
Prep Time:10 min
Cook Time:35 min
Total Time:45 min
Yield:4 servings
Category:Dinner
Method:Baking
Cuisine:Mexican Inspired
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 cup uncooked quinoa, rinsed
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 1/2 cups vegetable broth
1 tablespoon taco seasoning mix
1/2 teaspoon chili powder
1/4 teaspoon cumin
1 cup shredded Monterey Jack or cheddar cheese
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×9 inch baking dish or use an oven-safe skillet.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
Add the garlic and cook for 1 minute until fragrant.
Stir in the rinsed quinoa, black beans, corn, diced tomatoes with green chilies, vegetable broth, taco seasoning, chili powder, and cumin. Mix well to combine all ingredients.
Bring the mixture to a simmer on the stovetop.
Pour the mixture into your prepared baking dish or leave it in the oven-safe skillet.
Cover the dish tightly with foil and bake for 25 minutes.
Remove the foil and sprinkle the cheese evenly over the top.
Return the casserole to the oven, uncovered, and bake for another 5 to 10 minutes, or until the cheese is melted and bubbly and the quinoa is tender.
Let the casserole rest for 5 minutes before serving.
Notes
Serve with toppings like salsa, avocado slices, or a dollop of Greek yogurt.
You can add 1 cup of cooked ground turkey or chicken along with the broth for a meat version.
Rinsing the quinoa removes saponins, which can cause a bitter taste.