Mexican Quinoa Casserole
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 1 cup quinoa
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 15-oz can black beans, drained & rinsed
  • 1 15-oz can pinto beans, drained & rinsed
  • 1 15 oz can tomato sauce
  • 1 10 oz can diced tomatoes with chiles (such as Rotel)
  • 1 4.5 oz can green chiles
  • 1 cup frozen corn
  • 5 lacianto kale leaves, destemmed & chopped (approx. 2 cups)
  • 2 tsp chili powder
  • 1 tsp cumin
  • ½ tsp oregano
  • ½ tsp crushed red pepper
  • ½ tsp salt
  • 8-10 6-inch corn tortillas
  • 1 cup sharp cheddar cheese
  • chopped cilantro/parsley/green onions, avocado/sour cream for topping, optional
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium saucepan, cook quinoa according to package directions.
  3. While quinoa cooks, heat oil in a skillet over medium heat. Sauté onions and pepper 3-5 minutes. Add garlic, beans, tomatoes sauce, diced tomatoes, chiles, corn, and seasonings. Reduce heat to medium low and simmer another 5-10 minutes.
  4. Stir in quinoa & kale to bean & vegetable mixture.
  5. In a 9x13 baking dish, spread a third of the bean & quinoa mixture. Top with corn tortillas, overlapping if needed to cover. Layer another third of the mixture, top with another layer of tortillas. Top casserole with remaining third of bean & quinoa mixture and shredded cheese, respectively.
Notes
Recipe adapted from AllRecipes
Recipe by Heart & Stove at https://heartandstove.com/mexican-quinoa-casserole/