Description
This delicious dump and bake quinoa casserole is so easy to make, and it’s loaded with healthy ingredients! This no-prep recipe is perfect for busy weeknights.
Ingredients
Units
Scale
- 1 cup uncooked quinoa, rinsed
- 1 (12oz) bag frozen peppers and onions
- 1 (15oz) can pinto beans, drained and rinsed
- 1 (15oz) can black beans, drained and rinsed
- 1 (10oz) can red enchilada sauce
- 1 cup vegetable broth
- 1 cup Mexican blend shredded cheese
- Optional toppings: Cilantro sauce (<–my favorite!), fresh cilantro, avocado, sour cream, hot sauce, fresh jalapeños, etc.
Instructions
- Preheat the oven to 450°F.
- In a 9×13 casserole dish, combine the rinsed quinoa, frozen peppers and onions, pinto beans, black beans, and enchilada sauce.
- Heat the vegetable broth in the microwave or on the stovetop until boiling, then pour it into the dish and stir to combine.
- Cover the dish tightly with foil and bake for 35 minutes.
- Remove from the oven and gently fluff the quinoa with a fork.
- Sprinkle shredded cheese over the top and return to the oven, uncovered, for 10–12 minutes, until the cheese is melted and bubbly.
-
Let it sit for a few minutes before serving. Garnish with your favorite toppings and enjoy!