Description
A protein-packed vegetarian casserole featuring cooked quinoa, black beans, corn, diced bell peppers, tomato sauce, and melted cheese. This easy-to-make dish offers a nutritious, complete meal perfect for a wholesome dinner.
Ingredients
Main Ingredients
- 2 cups cooked quinoa
- 1 cup black beans, cooked or canned, drained and rinsed
- 1 cup corn, fresh or frozen
- 1 cup diced bell peppers (any color)
- 1 cup shredded cheese (cheddar or Mexican blend recommended)
- 1 cup tomato sauce
Instructions
- Preheat Oven: Preheat your oven to 350 °F (175 °C) to prepare for baking the casserole.
- Mix Ingredients: In a large bowl, combine the cooked quinoa, black beans, corn, diced bell peppers, shredded cheese, and tomato sauce. Stir well to evenly distribute all ingredients.
- Transfer to Baking Dish: Pour the mixture into a greased or non-stick baking dish, spreading it evenly.
- Bake: Place the baking dish in the preheated oven and bake for 25 minutes, or until the casserole is hot and the cheese is melted and bubbly.
Notes
- Add chopped jalapeños for a spicy Southwestern twist.
- Use gluten-free tomato sauce to keep the casserole gluten-free.
- Leftovers can be refrigerated and reheated for up to 3 days.
- For a vegan version, substitute the cheese with a plant-based cheese alternative.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner / Casserole
- Method: Baking
- Cuisine: Vegetarian
