Description
A cheesy black bean quinoa bake for your healthy comfort food fix! Black beans, quinoa, and loads of veggies come together with melty Monterey Jack cheese, coriander, and cumin. Bake this up for a healthy weeknight dinner the yields plenty of leftovers.
Ingredients
- 1 cup Quinoa, Uncooked
- 2 cups Vegetable Broth (or Water)
- 2 Tablespoons Olive Oil
- 1 cup Yellow Onion, Diced
- 1 cup Bell Peppers, Diced (any Color)
- 1-½ cup Grape Tomatoes, Halved
- 1 can (14 Oz. Size) Black Beans, Rinsed And Drained
- 1 can (4 Oz. Size) Green Chiles
- 2 cups Shredded Monterey Jack Cheese, Divided
- 2 teaspoons Ground Coriander
- 2 teaspoons Ground Cumin
- 1 teaspoon Salt
Preparation
Preheat oven to 350ºF and spray a 9×5 inch baking with olive oil spray.
Add quinoa and broth (or water) to a pot and cook according to package instructions.
While quinoa is cooking, heat olive oil in a medium skillet and sauté onion, peppers, and grape tomatoes with a pinch of salt for about 7 minutes. Remove from heat. Add veggies to a large a bowl.
Once quinoa is done cooking, add it to the bowl with the veggies. Add black beans, green chiles, 1 1/2 cups of the cheese (reserve the remaining 1/2 cup for the top), and spices. Stir to combine.
Spread combined ingredients in baking dish in an even layer. Sprinkle remaining 1/2 cup of cheese across the top in an even layer.
Bake for 30 minutes or until grape tomatoes have begun to burst and cheese is completely melted.
