15ounce canblack beansdrained and rinsed; about 1.5 cups
1cupfrozen sweet corncanned or fresh also work
1teaspoonchili powder
½teaspooncumin
½teaspoongarlic powder
½teaspoononion powder
½teaspoonsalt
1 and ½cupsMexican blend shredded cheese
optional toppings: avocado or guacamole, salsa, diced jalapeno, cilantro, lime
Instructions
Preheat the oven to 375 degrees. Lightly oil a 9x13 baking dish. Rinse quinoa in a fine mesh sieve for 30 seconds.
On the stove in a small pot or in the microwave, heat the vegetable broth until simmering.
Combine all ingredients, except for the cheese and garnishes, in the 9x13 baking dish. Stir to combine.
Cover tightly with foil. Bake at 375F for 30 minutes on the middle oven rack. Remove the foil and stir. The quinoa should be cooked through but the casserole will still be liquidy.
Bake for 15 minutes, or until the quinoa is firm and the excess liquid evaporates.
Top with the shredded cheese and return to the oven for 5 minutes, until the cheese is melted and bubbly.
Remove from oven and let cool for 5 minutes before serving. Serve topped with avocado or guacamole, fresh cilantro and salsa.
Video
Notes
Mexican blend cheese: Usually includes sharp cheddar, colby jack and Monterry jack. Any of these three cheese can be used in place of a cheese blend. Use vegan cheese to make dairy-free.
Storage and reheating: Let cool to room temp, then cover the baking dish with foil or a lid. Keep refrigerated for 3-4 days for best quality. Reheat individual portions in the microwave. Reheat the entire casserole in the oven at 325 degrees F for 10-15 minutes, or until the cheese is melted.
Freeze for later: Let cool completely. Transfer individual portions into freezer safe containers or cover the casserole dish tightly with foil and a lid. Freeze for up to 3 months. Let thaw completely in the fridge before reheating or add an extra 10-15 minutes to the reheating bake time.