Cheesy Black Bean Quinoa Bake

Name: Cheesy Black Bean Quinoa Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 3 cups cooked quinoa; 2 (15-ounce each) cans black beans; 16 ounces tomato sauce; 12 ounces salsa verde; Juice of 1 lime; 1 tablespoon chili powder; 1 ½ teaspoons cumin; 1 teaspoon dried oregano; 1 teaspoon onion powder; ½ teaspoon garlic powder or 2 cloves garlic; ½ teaspoon salt; ¼ teaspoon black pepper; 3 cups cooked chopped chicken; 2-3 cups shredded Monterey jack and cheddar cheeses; chopped

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4.9

222 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
8 servings
Course
Main Course
Cuisine
American

Cheesy Black Bean Quinoa Bake

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

3 cups cooked quinoa about 680 grams (see note)
2 (15-ounce each) cans black beans rinsed and drained
16 ounces tomato sauce
12 ounces salsa verde can sub your favorite tomato salsa, if desired
Juice of 1 lime about a tablespoon
1 tablespoon chili powder
1 ½ teaspoons cumin
1 teaspoon dried oregano
1 teaspoon onion powder
½ teaspoon garlic powder or 2 cloves garlic finely minced
½ teaspoon salt
¼ teaspoon black pepper
3 cups cooked chopped chicken (rotisserie chicken works great here - you can easily leave the chicken out for a meatless dish as well)
2-3 cups shredded Monterey jack and cheddar cheeses
chopped fresh cilantro for garnish

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Instructions

Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking dish. Set aside.
In a large bowl, stir together the quinoa, black beans, tomato sauce, salsa verde, lime juice, chili powder, cumin, oregano, onion powder, garlic powder, salt, pepper, and chicken (if using). Taste and add additional salt and pepper to taste, if needed.
Spread half of the mixture in the prepared baking dish. Sprinkle with half of the cheese. Layer with the rest of the quinoa mixture followed by the remaining cheese.
Bake, uncovered, for 20-30 minutes until hot and bubbling. Sprinkle with fresh cilantro (optional) and serve with tortilla chips, if desired.

Notes

Halving the Recipe: this recipe can easily be halved for a 9X9-inch baking dish.
Instant Pot: my go-to method for cooking quinoa these days is to combine equal parts quinoa and water in the Instant Pot and cook on high pressure for 3 minutes, quick release.
Stovetop: on the stovetop, combine 1 1/2 cups water or broth for every 1 cup of quinoa plus a pinch of salt. Bring to a simmer, cover, and cook on low for 14-15 minutes. Let stand 5-10 minutes off the heat.
Quinoa: one cup dry quinoa will yield about 2 1/2 to 3 cups cooked quinoa.

Nutrition Information

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Serving 1 Serving Calories 375kcal (19%) Carbohydrates 37g (12%) Protein 28g (56%) Fat 13g (20%) Saturated Fat 6g (30%) Cholesterol 61mg (20%) Sodium 988mg (41%) Fiber 9g (36%) Sugar 6g (12%)