tex-mex quinoa bake
Tex-mex quinoa bake might be just the main course you are searching for. One serving contains 1079 calories, 58g of protein, and 18g of fat. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 6 and costs $2.99 per serving. This recipe is liked by 18 foodies and cooks. If you have jalapenos, garlic, chili powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 55 minutes. It is brought to you by nutritionstyles.com. With a spoonacular score of 96%, this dish is excellent. Users who liked this recipe also liked Creamy Tex-Mex Quinoa Dippers {New to Quinoa? Or Not Sure You Like It? Make This.}, Tex Mex Bake, and Tex Mex Quinoa Casserole.
Servings: 6
Ingredients:
41⁄2 cups cooked black beans, rinsed
1⁄2 teaspoon cayenne pepper
1 tsp chili powder
2 cups cooked quinoa
1 tsp cumin
3 large cloves garlic, minced
Sliced green onions, for garnish
2 jalapenos, seeds and ribs removed, minced
1 tbsp oil
1 onion, minced
2 red bell peppers, diced
11⁄4 cup shredded Daiya brand vegan jalapeño cheese
11⁄4 cup vegetable broth
2 yellow bell peppers, diced
Equipment:
frying pan
aluminum foil
oven
Cooking instruction summary:
instructions
1.Black beans: Heat oil in a large skillet over medium-high heat. Add the garlic, onion, and jalapeno, sautéing for 4 minutes and stirring occasionally. Stir in broth and black beans. Bring mixture to a boil and cook for 5 minutes. Mash beans to desired consistency. I like to make them a little more like refried beans while still leaving some of the beans whole. The mixture should be thick, not watery. If you still have a lot of moisture, let it cook out by keeping it on the heat for another few minutes. Taste and season with salt.
2.Quinoa: In a dry nonstick skillet over medium high heat, toss and toast the cooked quinoa with the cayenne, chili powder, cumin, and salt for 1-2 minutes. Taste and season with salt. Set aside.
3.Peppers: In the same dry nonstick skillet over medium high heat, place the diced peppers and do NOT stir. This allows the peppers to get a brown roasted look on the outside. Wait for 2-3 minutes before stirring, then let them "roast" for another few minutes before removing from the heat.
4.Assemble: Preheat oven to 375 degrees. Spoon black bean mixture into a glass-baking dish coated with cooking spray. Top with quinoa, bell peppers, and cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, or until the top layer of cheese was golden and bubbly. Sprinkle with green onions and let cool for at least 10 minutes.
Step by step:
1. Heat oil in a large skillet over medium-high heat.
2. Add the garlic, onion, and jalapeno, sautéing for 4 minutes and stirring occasionally. Stir in broth and black beans. Bring mixture to a boil and cook for 5 minutes. Mash beans to desired consistency. I like to make them a little more like refried beans while still leaving some of the beans whole. The mixture should be thick, not watery. If you still have a lot of moisture, let it cook out by keeping it on the heat for another few minutes. Taste and season with salt.2.Quinoa: In a dry nonstick skillet over medium high heat, toss and toast the cooked quinoa with the cayenne, chili powder, cumin, and salt for 1-2 minutes. Taste and season with salt. Set aside.3.Peppers: In the same dry nonstick skillet over medium high heat, place the diced peppers and do NOT stir. This allows the peppers to get a brown roasted look on the outside. Wait for 2-3 minutes before stirring, then let them "roast" for another few minutes before removing from the heat.4.Assemble: Preheat oven to 375 degrees. Spoon black bean mixture into a glass-baking dish coated with cooking spray. Top with quinoa, bell peppers, and cheese. Cover with foil and bake for 20 minutes.
3. Remove foil and bake for another 10 minutes, or until the top layer of cheese was golden and bubbly. Sprinkle with green onions and let cool for at least 10 minutes.
Nutrition Information:
covered percent of daily need
