Tag Archives: black bean casserole

Creamy Mexican Quinoa Bake

5 Aug

Quinoa is clearly a big deal these days. So what do I do? Play into the hype, naturally! I was out of the healthy grain for quite some time, and then I went to my local Outpost store and stocked up, for cheap! And then I made this casserole – a perfect dish to either feed the entire family a healthy meal, or to make for yourself and roomie and then dine on leftovers for a couple days. Yay for being smart AND frugal!

Give this one a try, and let me know how it goes! If quinoa is still foreign to you, or your first time with it ended in disaster (mine did, that’s for sure!), read up on how to cook perfect quinoa the first time, and every time, thanks to The Kitchn.

Tip: Don’t let the long ingredient list scare you. I had all of these in my cupboard & fridge, after a week of not grocery shopping. Missing the black beans? Leave ’em out! Don’t have diced tomatoes? Sub in tomato sauce, or even jarred salsa! Like it spicier? Add some tabasco sauce. Bakes and casseroles are really about YOUR tastes, so make it yours! I promise it’ll turn out regardless. Go with your tummy and be rewarded 🙂

Creamy Mexican Quinoa Bake

Hot and cheesy, just like anything tasty is!

Creamy Mexican Quinoa Bake, adapted from The Iron You

Serves 6

  • 2 C cooked quinoa (which is about 1 cup uncooked – see above for instructions)
  • 1 tablespoon olive oil
  • 1 medium onion, minced
  • 3 cloves garlic, minced
  • 1 10 oz can diced tomatoes with green chiles
  • 1 medium tomato, diced (or 2-3 plum tomatoes)
  • 1 14 oz can black beans, drained and rinsed well
  • pinch of red pepper flakes
  • 1 tsp fresh cracked sea salt
  • fresh cracked black pepper, to taste
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • 2 bell peppers, chopped
  • 1/2 C plain nonfat Greek yogurt
  • 1/2 C shredded cheddar or Mexican cheese
Creamy Mexican Quinoa Bake

Ingredients ready to go!

Prepare quinoa first, if you’re not cooking from leftovers. Follow the instructions on your package, or from The Kitchn. If you like, make more quinoa than this recipe requires – it stores well in the fridge, and can be used in breakfast dishes, cookies, salads whatever!

Creamy Mexican Quinoa Bake

Perfect, fluffy, tender quinoa.

Preheat oven to 375°F and spray an 8×8 baking dish with PAM.

In a skillet over medium heat add oil, garlic and onion. Saute for about 3 minutes, until onions become translucent and garlic is fragrant.

Add chopped tomato, canned tomato, black beans, red pepper flakes, salt and pepper. Stir and let simmer on low heat for 7 minutes.

Creamy Mexican Quinoa Bake

Mmmm, veggies (something I say often)

In a dry nonstick skillet over medium high heat, toss and toast cooked quinoa with paprika, chili powder and cumin for 2 minutes. Transfer to a large mixing bowl – glass or stainless steel is best – and set aside.

Creamy Mexican Quinoa Bake

Seasoned, toasted quinoa!

In the same skillet over medium-high heat, place the diced peppers and let them get a little brown on the skins. Wait 2 to 3 minutes before stirring, then let them roast for another 2 minutes before removing from the heat. Set aside.

In a large bowl, combine tomato mixture, quinoa, bell peppers, and Greek yogurt.

Transfer quinoa mixture to greased baking dish and sprinkle with cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes.

Remove from the oven and allow to cool for 10-15 minutes.

Serve into bowls and devour!

Creamy Mexican Quinoa Bake

Quinoa close-up

Note: This version is an upgrade from the original because it: adds black beans (fiber & protein), Greek yogurt (protein), and reduces the cheese (less fat), making it overall an incredibly healthy, satisfying meal!

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