Cheesy Quinoa & Black Bean Casserole

• Vegetarian
• Gluten free

• Produce

  • 1 (15-ounce can Black beans
  • 1/2 cup Cilantro

• Condiments

  • 1 1/2 cups Salsa

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1/4 tsp Black pepper
  • 2 tsp Chili powder
  • 1/4 tsp Kosher or sea salt

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1 1/2 cups Cheddar cheese, reduced fat
  • 1 cup Greek yogurt

Found on skinnyms.com

Description

Ingredients

• 1 cup quinoa, pre-rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 1/2 cups shredded (reduced fat) cheddar cheese
• 1 1/2 cups salsa, no-sugar added
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1/4 teaspoon kosher or sea salt
• 1/4 teaspoon black pepper
• 1 cup Greek yogurt, optional sour cream
• 1/2 cup chopped cilantro, for serving

Directions

• Add quinoa to 1 cup water in a saucepan and bring to a boil. Reduce heat to low and cover.
• Cook for 12-15 minutes, or until most of the liquid is absorbed.
• Preheat oven to 350 degrees.
• Toss quinoa with beans, cumin, chili powder, salt, and pepper. Spread 1/2 across the bottom of a 9 x 13-inch casserole pan. Top with an even layer of salsa, then a layer of cheddar. Repeat layering, ending with cheese on top.
• Loosely cover with foil and bake for 25-30 minutes or until heated through and cheese is melted.
• Serve with cilantro and sour cream or Greek yogurt for topping.
• Enjoy!