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Craving something hearty and cheesy? This Cheesy Black Bean & Quinoa Casserole is a game-changer. Packed with protein-rich quinoa, savory black beans, and melty cheese, it’s a comforting dish that’s both nutritious and delicious. Perfect for a weeknight dinner or a potluck, this casserole is easy to whip up and sure to please everyone at the table. Let’s dive in!
The name of the recipe: Cheesy Black Bean & Quinoa Casserole Recipe
Ingredients:
- 1 cup rinsed quinoa
- 2 cups water
- 1 can drained and rinsed black beans
- 1 cup frozen or canned corn kernels
- 1 cup salsa
- 2 cups cheddar or mexican blend shredded cheese
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked.
- In a large mixing bowl, combine cooked quinoa, black beans, corn, salsa, 1 cup of shredded cheese, cumin, chili powder, salt, and black pepper. Mix well.
- Transfer the mixture to a greased baking dish. Sprinkle the remaining 1 cup of shredded cheese on top.
- Bake in the preheated oven for 30 minutes or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need for This Delicious Casserole
Read more: Black Bean Stew Recipe
What you will need to make Cheesy Black Bean & Quinoa Casserole
- Quinoa: Provides a nutty flavor and fluffy texture, making it a great base for this hearty casserole.
- Black beans: Adds protein and a creamy texture, balancing the dish with a rich, earthy flavor.
- Corn kernels: Brings sweetness and a bit of crunch, complementing the other ingredients perfectly.
- Salsa: Infuses the casserole with a tangy, spicy kick, enhancing the overall flavor profile.
- Shredded cheese: Melts into a gooey, golden topping, adding richness and a satisfying finish.
- Cumin: Adds warmth and depth, giving the casserole a distinctive, aromatic flavor.
- Chili powder: Provides a mild heat and smoky undertone, enhancing the dish's complexity.
Essential Tools and Instruments
What tools/instruments will be needed to make Cheesy Black Bean & Quinoa Casserole
- Saucepan: Needed to cook the quinoa properly, ensuring it absorbs water and becomes fluffy.
- Mixing bowl: Essential for combining all ingredients evenly before transferring to the baking dish.
- Baking dish: Used to bake the casserole, allowing it to cook evenly and develop a golden, bubbly cheese topping.
- Cheese grater: Handy for shredding cheese if not using pre-shredded, ensuring fresh, melty cheese in the casserole.
- Measuring cups: Important for accurately measuring quinoa, water, and other ingredients to maintain recipe balance.
Cheesy Black Bean & Quinoa Casserole
A hearty and delicious casserole made with black beans, quinoa, and lots of cheese.
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Ingredients:
Main Ingredients
- 1 cup quinoa rinsed
- 2 cups water
- 1 can black beans drained and rinsed
- 1 cup corn kernels frozen or canned
- 1 cup salsa
- 2 cups shredded cheese cheddar or Mexican blend
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked.
- In a large mixing bowl, combine cooked quinoa, black beans, corn, salsa, 1 cup of shredded cheese, cumin, chili powder, salt, and black pepper. Mix well.
- Transfer the mixture to a greased baking dish. Sprinkle the remaining 1 cup of shredded cheese on top.
- Bake in the preheated oven for 30 minutes or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
This casserole is perfect for meal prep and can be stored in the fridge for up to 4 days.
Read more: Black Bean and Rice Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 6gCholesterol: 30mgSodium: 600mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Cook quinoa as directed.
- Mix all ingredients except cheese.
- Store mixture in an airtight container.
- Refrigerate up to 2 days.
- When ready, add cheese and bake.
Freezing Instructions
- Prepare mixture without cheese.
- Place in a freezer-safe container.
- Freeze up to 3 months.
- Thaw in fridge overnight.
- Add cheese and bake.
Adding a bit of lime juice to the quinoa while it cooks can enhance the overall flavor of the casserole, giving it a subtle, refreshing twist.
Frequently Asked Questions
FAQ:
Can I use a different type of cheese?
Yes, you can substitute with mozzarella, Monterey Jack, or any cheese you prefer.
Is it possible to make this casserole ahead of time?
Absolutely, prepare it up to the baking step, then refrigerate. Bake when ready.
Can I add meat to this recipe?
Sure, cooked chicken, ground beef, or turkey can be added for extra protein.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I freeze this casserole?
Yes, freeze it before baking. Thaw in the fridge overnight, then bake as directed.
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