Cheesy Mexican Quinoa Casserole
It’s a delicious and healthy family dinner, and it’s easy to make ahead for busy weeknights. This is one recipe you are going to want to have on-hand all school year!
Ingredients
- 1 cup quinoa uncooked
- ¼ teaspoon kosher salt
- 1 teaspoon extra-virgin olive oil
- 1 small sweet onion chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 2 cloves garlic minced
- 2 cups rotisserie chicken chopped
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can diced tomatoes, drained
- 1 cup corn frozen, canned or fresh; optional
- 1 tablespoon chili powder
- 1 ½ teaspoons cumin
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne or black pepper for less heat
- 2 - 2 ½ cups shredded cheddar cheese divided
- Optional toppings: sliced avocado, sour cream or Greek yogurt, chopped fresh cilantro, pico de gallo or salsa, hot sauce or pickled jalapeños
Instructions
- Heat oven to 350°F. Grease an 9x13 casserole dish with cooking spray.
- Cook quinoa according to package directions. Fluff and stir in ¼ teaspoon of kosher salt once it’s finished cooking.
- Meanwhile, heat olive oil in a large skillet. Add onion and peppers and sauté for 4-5 minutes, until softened. Add garlic and sauté another minute.
- Add chopped chicken and the black beans, tomatoes, corn and spices. Stir until well combined and warmed through, about 2 minutes.
- Add the cooked quinoa and 1 cup of shredded cheese and stir well to mix. (If your pan isn’t big enough, you can do this in a large bowl.)
- Add the quinoa chicken mixture to the greased casserole dish. Top with remaining 1 to 1 ½ cups of shredded cheese.
- Bake for 15-20 minutes, until cheese is melted, and casserole is bubbly. Let rest for 5-10 minutes before serving to let it set up completely.
- Serve with desired toppings and enjoy!
Tried this recipe?Let us know how it was!