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Veggie Fajita Quinoa Casserole
4.8 from 45 votes

Veggie Fajita Quinoa Casserole

A delicious and healthy veggie fajita bake loaded with quinoa, beans, cheese, and fresh vegetables! The leftovers last for up to three days and taste incredible.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 servings
Course: Dinner
Cuisine: Mexican

Ingredients

  • 1 cup quinoa
  • 3 tablespoons olive oil
  • 1/2 teaspoon chipotle chili flakes crushed, add a little more if you like heat
  • 1 chili powder quantity 1/2 tablespoon
  • 1 oregano dried, quantity 1/2 teaspoon
  • 1 cumin quantity 1/2 teaspoon
  • 1 garlic powder 1/2 teaspoon
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bell pepper red, seeded and thinly sliced
  • 1 bell pepper orange, seeded and thinly sliced
  • 1 yellow bell pepper seeded and thinly sliced
  • 1 red onion medium, peeled, thinly sliced
  • crushed tomatoes 28 ounce can
  • 1 cup White beans canned, drained and rinsed
  • 1/4 cup cilantro fresh leaves, chopped
  • 1 Colby-Jack cheese shredded, quantity 1/2 cup
  • avocado diced, for garnish (optional
  • tomato
  • cilantro
  • red onion

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees (F). Lightly grease a 2 quart baking dish; set aside.
  2. In a large saucepan add 2 cups water and cook quinoa according to package instructions. Once fully cooked, transfer it to a large bowl and set aside.
  3. Heat olive oil in a saucepan over medium high heat. Stir in crushed chipotle chili flakes, chili powder, dried oregano, cumin, garlic powder, salt and pepper and whisk to combine. Add in the red, orange, and yellow peppers and red onion, stir to combine and cook, stirring frequently, for 8 minutes. Add in the crushed tomatoes and bring to a boil; reduce heat and simmer for 10 minutes. Stir in the white beans and remove from heat.
  4. Into the large bowl holding the quinoa add the pepper mixture, cilantro, and half of the cheese; stir well to combine.
  5. Spread the quinoa mixture into the prepared baking dish and evenly top with the remaining cheese. Place the pan into the oven and bake for 20 minutes, or until the cheese is golden, bubbly, and melted.
  6. Serve at once, garnished with avocado, tomato, cilantro, and red onion, if desired.

Notes

  • Feel free to use black beans or kidney beans in place of the white beans.