{"id":14320,"date":"2016-01-21T12:57:46","date_gmt":"2016-01-21T17:57:46","guid":{"rendered":"https:\/\/www.andiemitchell.com\/?p=14320"},"modified":"2019-06-12T14:23:07","modified_gmt":"2019-06-12T18:23:07","slug":"cheesy-mexican-quinoa-black-bean-casserole","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/cheesy-mexican-quinoa-black-bean-casserole\/","title":{"rendered":"Cheesy Mexican Quinoa Black Bean Casserole"},"content":{"rendered":"

\"Cheesy<\/p>\n

This post is sponsored by College Inn<\/a><\/em><\/p>\n

Well, here goes: Daniel and I are out of control with Mexican food.<\/p>\n

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I think it started over the holidays, when we got into a habit of getting burrito bowls all the time, but somehow, it’s still with us. Usually a kick like this would just pass. We’d get tired of the same flavors: cumin, chili powder…We don’t, though. Just\u00a0when we think we’re making something “new” for dinner (read: NOT burrito bowls), we find ourselves three bites into our\u00a0tacos<\/a>, nachos<\/a>…<\/em>looking at each other, “We’re hopeless, huh?”<\/p>\n

\"Cheesy<\/p>\n

So we’re owning it.<\/p>\n

To keep it healthy and add in a little<\/em> more variety (addiction\u00a0justification #4956), I’m switching up the wholesome ingredients, like using quinoa in place of brown rice, or pinto beans for\u00a0black beans.<\/p>\n

\"Cheesy<\/p>\n

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This quick casserole is our latest favorite. First of all, it’s like a giant burrito bowl, with quinoa, black beans, tomatoes, onion, cilantro, and cheese! Second of all, casseroles are not only pure comfort, but they’re kind of the gift that keeps on giving: leftovers!<\/p>\n

Now, as healthy as quinoa is, it’s a little bland on its own. To boost the\u00a0flavor here, I saut\u00e9 a whole lotta\u00a0garlic and onion in olive oil, add the quinoa to the pan\u00a0to\u00a0toast it until it’s golden and nutty, then add College Inn Fat Free and Lower Sodium Chicken Broth<\/a>, a can of diced tomatoes with green chiles, herbs, and spices, and simmer until the quinoa has absorbed all of that rich, savory flavor. This liquid mixture does wonders for the flavor, but even when you’re just cooking quinoa as a simple side dish, I’d recommend cooking it in broth\u2014either vegetable broth or chicken broth. This is something I always do, and the reason I always keep a few boxes of College Inn broth in my pantry, because their broth adds a richness that I can’t get with water alone (and for only 5 calories per cup!).<\/p>\n

\"Cheesy<\/p>\n

Make this delicious Mexican quinoa and black bean casserole as soon as you can, friends!\u00a0Enjoy!<\/p>\n

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5<\/span> from 3<\/span> votes<\/div><\/div>\n<\/div>\n

Cheesy Mexican Quinoa Black Bean Casserole<\/h2>\n
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This quick casserole is our latest favorite. First of all, it's like a giant burrito bowl, with quinoa, black beans, tomatoes, onion, cilantro, and cheese! Second of all, casseroles are not only pure comfort, but they're kind of the gift that keeps on giving: leftovers!<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>American, Mexican<\/span><\/div>
Keyword: <\/span>black bean casserole, casserole recipe, cheesy mexican casserole, quinoa casserole<\/span><\/div><\/div>\n
Servings: <\/span>6<\/span> Servings<\/span><\/span><\/div>\n
Calories: <\/span>343<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>Andie Mitchell<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>
  • 2<\/span> teaspoons<\/span> extra virgin olive oil<\/span><\/li>
  • \u00be<\/span> cup<\/span> chopped red onion<\/span><\/li>
  • 3<\/span> garlic cloves<\/span> minced<\/span><\/li>
  • 1 \u00bd<\/span> cups<\/span> uncooked quinoa<\/span> rinsed and drained<\/span><\/li>
  • 2<\/span> teaspoons<\/span> ground cumin<\/span><\/li>
  • 1<\/span> teaspoon<\/span> chili powder<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> smoked paprika<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> salt<\/span><\/li>
  • pinch<\/span> cayenne<\/span><\/li>
  • 10-<\/span> ounce<\/span> can diced tomatoes with green chiles<\/span> undrained** (like Rotel)<\/span><\/li>
  • 3<\/span> cups<\/span> College Inn Fat Free and Lower Sodium Chicken Broth<\/span><\/li>
  • 15-<\/span> ounce<\/span> can black beans<\/span> rinsed and drained<\/span><\/li>
  • \u00bd<\/span> cup<\/span> fresh cilantro<\/span> finely chopped<\/span><\/li>
  • 1<\/span> cup<\/span> shredded cheddar cheese<\/span> 4 ounces<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Preheat the oven to 350 degrees F.<\/div><\/li>
    • In a large oven-proof skillet (or a nonstick skillet, which will require you to use an 8-inch baking dish later for baking), heat the olive oil over medium high heat. <\/span><\/div><\/li>
    • Add the onion and garlic and cook, stirring frequently, until softened, about 4 minutes. Add the quinoa and stir constantly, until toasted, about 2 minutes. Add the cumin, chili powder, paprika, salt, and cayenne, and cook, stirring constantly to coat the quinoa, onions, and garlic, until fragrant, about 1 minute.<\/span><\/div><\/li>
    • Add the diced tomatoes and broth, stir, and bring to a boil. Once boiling, reduce the heat slightly and simmer until the quinoa has absorbed almost all of the liquid, 15 minutes.<\/span><\/div><\/li>
    • Stir in the black beans, cilantro, and \u00bd cup of the cheese. Smooth the top and sprinkle it with the remaining \u00bd cup cheese.<\/span><\/div><\/li>
    • Transfer the skillet the oven (alternatively, transfer the mixture to an 8-inch baking dish) and bake until the cheese has melted, 10 to 15 minutes. <\/span><\/div><\/li>
    • Serve in bowls with toppings of your choice, like sour cream, fresh cilantro, and avocado.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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      Nutrition<\/h3>
      Calories: <\/span>343<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>49<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>16<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>11<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span> | <\/span>Fiber: <\/span>7<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>5<\/span>g<\/span><\/span><\/div><\/div><\/div><\/div>\n

      This is a sponsored conversation written by me on behalf of College Inn Broth. The opinions and text are all mine.<\/p>\n

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