Mexican Black Beans & Quinoa Bake

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Hearty, Full of Texture, and Packed with Protein!

Serves: 4 Preparation Time: 30 minutes

Instructions

  1. Preheat oven to 375° F 

  2. Heat oil in an oven-safe pan. Add onion and zucchini and sauté for 3-5 minutes on medium-high until beginning to soften and darken. Add garlic, cumin, chili powder, oregano, and salt and sauté 2-3 minutes longer.

  3. Add beans, quinoa, corn, tomatoes, 2 Tbsp. cilantro, lime juice, salsa, hot sauce (if using) and 1/4 cup cheese and stir to evenly mix in.

  4. Top with remaining cheese and bake for 20 minutes until cheese is melted.

  5. Remove from oven and top with remaining cilantro, avocado, and tomato.

Ingredients

  • 1 tsp. olive oil

  • 1 small onion (diced)

  • 1 zucchini (quartered and sliced)

  • 1 tsp. minced garlic

  • 1 tsp. cumin

  • 1/2 tsp. chili powder

  • 1/2 tsp. dried oregano

  • 1/2 tsp salt

  • 1 cup cooked quinoa

  • 1.5 cups Pinwheel Local Sweet Corn

  • 10 oz. pouch Your Organics Ready to Eat black beans, or one 15 oz. can black beans drained & rinsed

  • 1 cup crushed tomatoes, canned or fresh

  • 2 Tbsp. chopped cilantro

  • juice of one lime

  • 1/2 cup salsa

  • 1 tsp. hot sauce (optional)

  • 3/4 cup grated vegan cheddar or dairy cheddar cheese

    Optional Toppings

  • 2 Tbsp. chopped cilantro

  • 1 Avocado (diced)

  • 1 tomato (diced)

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