Southwestern Quinoa and Black Bean Casserole



5 garlic cloves, minced
1 onion, minced
2 jalapenos, seeded and minced
1 tbsp oil
2 cans black beans, rinsed/drained
1 1/2 cup vegetable broth
2 1/2 cups cooked Quinoa
1/2 tsp Cayenne Pepper
1 tsp chili powder
1 tsp cumin
4 bell peppers, diced (I used two red, two green, you can use any variety)
1 1/2 cups Mexican Blend Shredded Cheese
Diced Green Onions


Heat oil in a skillet over medium heat. Add the garlic, onion, and jalapeno. Allow to cook for about 4 minutes, stirring occasionally. Stir in the broth and black beans. Bring mixture to a boil and allow to cook for about 5 minutes. At this point, you can mash the beans a bit for a more “refried” beans look. The mixture should be thick, if it is not, allow to cook a few extra minutes. Season with some salt and set aside.
In a skillet over medium heat, toss the cooked quinoa with cayenne, chili powder, cumin, and salt. Taste and season more if desired. Set aside.
In same skillet, place the diced peppers and do not stir. This will allow the peppers to get a roasted look to them. Wait 2-3 minutes before stirring, then flip them to the next side and repeat.
Preheat oven to 375. To assemble casserole, spray a baking dish with cooking spray. Place bean mixture on bottom of dish. Next, add the seasoned quinoa. Once spread on top of beans, top with roasted peppers. Follow up by sprinkling shredded cheese on top. Place in oven, covered with foil, and bake 20 minutes. After 20 minutes, remove foil covering and allow to cook an additional 10 minutes. Once done, sprinkle diced green onion on top and serve!