Cheesy Mexican Black Bean Quinoa Casserole

• Vegetarian
• Gluten free

• Produce

  • 1 Bell pepper, diced (1 cup
  • 1 can Black beans
  • 1 can Corn
  • 1/4 tsp Garlic powder
  • 1/2 cup Onion
  • 1 cup Tomatoes, canned or fresh

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 2 tsp Chili powder
  • 1/4 tsp Salt

• Nuts & Seeds

  • 1/2 tsp Cumin, powder

• Dairy

  • 1 cup Cheese

• Liquids

  • 1 cup Water

Found on chocolatecoveredkatie.com

Description

Directions

• Instructions Preheat oven to 350 F. Line an 8-inch pan with parchment paper, and set aside. Drain the beans and corn. In a large bowl, combine all ingredients until well-mixed. Spread into the prepared pan, and bake on the center rack 28 minutes. Without opening the oven door even a little, turn off the heat and let the casserole sit in the closed oven for an additional 25 minutes. Remove, and serve. The casserole will firm up more overnight as well – store leftovers covered in the fridge for 3-4 days. View Nutrition Facts