Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, diced (about 1 cup) (approx 150g)
  • 2 cloves garlic, minced (approx 6g)
  • 1 red bell pepper, diced (about 1 cup) (approx 150g)
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon cumin (2.5 ml)
  • 1/4 teaspoon smoked paprika (1.25 ml)
  • 1/4 teaspoon cayenne pepper (optional) (1.25 ml)
  • 1 cup quinoa, rinsed (approx 185g)
  • 2 cups vegetable broth (475 ml)
  • 1 (15-ounce) can black beans, rinsed and drained (approx 425g)
  • 1 (15-ounce) can corn, drained (approx 425g)
  • 1 (10-ounce) can diced tomatoes and green chilies, undrained (such as Rotel) (approx 283g)
  • 1/2 cup chopped cilantro (120 ml)
  • 2 cups shredded cheddar cheese (approx 225g)
  • 1 cup shredded Monterey Jack cheese (approx 115g)
  • Optional: Sliced green onions, for garnish

Instructions:

  1. Heat olive oil in a large oven-safe skillet. Add onion and cook until softened. Add garlic and bell pepper and cook until fragrant.
  2. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using) and cook for 30 seconds.
  3. Add quinoa, vegetable broth, black beans, corn, and diced tomatoes and green chilies to the skillet. Stir to combine.
  4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
  5. Stir in chopped cilantro.
  6. Sprinkle cheddar and Monterey Jack cheese evenly over the quinoa mixture.
  7. Bake in a preheated oven at 375°F (190°C) for 5-10 minutes, or until the cheese is melted and bubbly. Alternatively, broil for a few minutes, watching closely to prevent burning.
  8. Garnish with sliced green onions (optional) and serve hot. The resulting dish is a delicious Cheesy Black Bean & Quinoa casserole.