Cup of Tea Recipe | Tex Mex Black Bean Quinoa Casserole

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Oh man, this was an easy recipe!!  I found it while cruising on Pinterest, and adapted it a smidgen for us.

We ate this as our main entree, but this could easily pass as a side dish if you’re having a Tex Mex themed dinner.  I wish I had made this recipe for the Mexican birthday bash we had for my husband.  It would have been perfect.

I followed the original recipe pretty close, with a few exceptions:

1. I subbed 1 cup of salsa for 1 of 3 cups of water to cook the quinoa for more flavor (ratio of quinoa is 1.5 cup quinoa and 3 cups liquid)
2. I used Olive Oil instead of Coconut Oil
3. Next time I plan to use 1/4 cup diced red onion instead of 1/4 cup green onion (but still used the 1/4 cup green onion for garnish)

Check out the original recipe at iFoodReal.com for more precise instructions.  I’ll give you the shortcut version!

The specific ingredients you’ll need are:

1 1/2 cup quinoa, dry
2 T oil (I used Olive Oil, original recipe suggests coconut oil)
12 oz can corn, drained (could use frozen if you’d like)
2 garlic cloves, minced
3 medium bell peppers, diced
1 jalapeno, seeded and diced
1 T cumin
15 oz can black beans, rinsed and drained
3/4 cup plus 1/4 cup (for garnish) cilantro, chopped
1/4 cup plus 1/4 cup (for garnish) green onion, chopped
1 1/2 cup plus 1/2 cup shredded cheese, either Mexican blend or Cheddar
3/4 cup coconut milk
1/4 tsp salt

Yes, coconut milk! I thought that was nuts, but it actually tastes good.  The dish still tastes spicy/Tex Mex and not too sweet.20140513-094334.jpgCook your quinoa according to package instructions (ratio is 1.5 cups quinoa to 3 cups liquid.  I used 1 cup salsa and 2 cups water).  Undercook the quinoa by a few minutes.  The quinoa will finish cooking in the oven.  While the quinoa is bubbling, you’ll want to sauté all the veggies together (bell pepper, garlic, jalapeño, corn & cumin) in a skillet over medium heat.20140513-094430.jpgOnce your quinoa cooks, put it in a bowl with the black beans and green onions.  Then when your veggies are sautéed, you’ll add them to the quinoa mix, along with the cheese, cilantro, coconut milk and salt.  Then stir it up!20140513-094443.jpgPop the mix into a prepared (sprayed with non-stick spray) 8×11 casserole dish, and then top with the 1/2 cup extra cheese.  This goes in a 350 F oven for about 30-40 minutes, uncovered.20140513-094457.jpgYummo!  Finished product!  We served our quinoa with some avocado, and then I sautéed some kale and carrots together for an easy side dish.20140513-094510.jpgThis kept well in the refrigerator post dinner.  The next morning, I used leftovers with a few eggs to make some breakfast quesadillas.  Really yummy!  This is a satisfying vegetarian main dish OR a great side dish.

Hope you try it out!  If you do, and you make other revisions, let me know.  I’d love to hear it!  Don’t forget to check out the original recipe at ifoodreal.com to get the more precise directions.

4 thoughts on “Cup of Tea Recipe | Tex Mex Black Bean Quinoa Casserole

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