This Southwestern-inspired one-skillet casserole is stuffed with quinoa and plenty of fresh vegetables. Sharp Cheddar cheese flavors the filling and adds a layer of ooey-gooey melted cheese on top.
Cheesy Black Bean & Quinoa Skillet Casserole
This Southwestern-inspired one-skillet casserole is stuffed with quinoa and plenty of fresh vegetables. Sharp Cheddar cheese flavors the filling and adds a layer of ooey-gooey melted cheese on top.
Ingredients
- 1⅔ cups water
- 1 cup quinoa
- ½ teaspoon salt divided
- 2 tablespoons avocado oil or other neutral oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1½ cups corn kernels (from about 2 ears)
- 1 poblano pepper chopped
- 1 medium tomato chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 (15 ounce) can black beans, rinsed
- 1¼ cups shredded extra-sharp Cheddar cheese divided
- ¼ cup chopped cilantro for garnish
- 4 tablespoons salsa or pico de gallo for serving (optional)
Instructions
- Preheat oven to 400°F.
- Combine water, quinoa and 1/4 teaspoon salt in a medium saucepan; bring to a boil over high heat. Reduce heat, cover and simmer until the water is absorbed, about 15 minutes. Remove from heat, fluff with a fork and partially cover.
- Meanwhile, heat oil in a large ovenproof skillet over medium heat. Add onion; cook, stirring, until starting to soften, about 3 minutes. Add garlic; cook, stirring, until fragrant, 30 seconds. Add corn, poblano, tomato, chili powder, cumin and the remaining 1/4 teaspoon salt; cook, stirring, until the vegetables have softened, about 5 minutes. Stir in beans, the cooked quinoa and 3/4 cup cheese. Spread into an even layer and sprinkle with the remaining 1/2 cup cheese.
- Bake until the casserole is hot and the cheese has melted, about 15 minutes. Serve sprinkled with cilantro and with salsa (or pico de gallo) on the side, if desired.
