Layered Black Bean and Quinoa Bake

A comforting Southwestern-inspired casserole featuring tender quinoa, seasoned black beans, and sweet corn topped with a light blanket of melted cheese.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $2.07/serving

Dietary

• Vegetarian
• Pescatarian
• Gluten-Free
• Low-Fat
• High-Fiber
• Low-Sugar
• Low-Cholesterol
• Low-Saturated-Fat
• Low-Calorie

Tags

• bake
• comfort food
• healthy
• kid-friendly
• budget-friendly
• rich

Ingredients

• 1.5 cup quinoa (rinsed)
• 2 can black beans (rinsed and drained)
• 1 can diced tomatoes (undrained)
• 1.5 cup corn (thawed)
• 2.5 cup vegetable broth
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• 0.75 cup shredded cheddar cheese (reduced-fat)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish with olive oil.
2. In the baking dish, stir together the rinsed quinoa, drained black beans, undrained diced tomatoes, corn kernels, vegetable broth, ground cumin, garlic powder, and dried oregano until evenly distributed.
3. Cover the dish tightly with aluminum foil and bake for 25 minutes until the quinoa is tender and the liquid is absorbed.
4. Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and return to the oven uncovered for 5 minutes until the cheese is melted and bubbling at 165°F.
5. Let rest for 5 minutes, garnish with fresh cilantro, and divide into portions for dinner and weekday lunch leftovers.

Notes

Reheats cleanly in the microwave for quick work or school lunches.

Nutrition (per serving)

• Calories: 415
• Protein: 18.2 g
• Carbohydrates: 63.9 g
• Fat: 10.4 g
• Fiber: 11 g
• Sodium: 1112 mg
• Saturated Fat: 3.4 g
• Sugar: 8.9 g
• Cholesterol: 15 mg