Skinny Tex Mex Bean Quinoa Casserole
Try this Skinny Tex Mex Bean Quinoa Casserole recipe
Try this Skinny Tex Mex Bean Quinoa Casserole recipe
- 1/4 tsp salt
- 1 tbsp cumin
- 2 garlic cloves crushed
- 2 tbsp coconut oil
- 15 oz can of black beans rinsed and drained
- 1 1/2 cup quinoa dry
- 12 oz can of corn drained (fresh or frozen corn is fine)
- 3 any colour medium-large bell peppers diced
- 1/2 medium jalapeã±o pepper seeded and diced
- 3/4 cup plus 1/4 cup (for garnish) cilantro chopped
- 1/4 cup plus 1/4 cup (for garnish) green onions chopped
- 1.5 cup plus 0.5 cup tex mex cheese shredded
- 3/4 cup coconut milk light
- Carbohydrate 8.15091167352034 g
- Cholesterol 0 mg
- Fat 64.0863983653197 g
- Fiber 0.46116666161566 g
- Protein 4.36834000403261 g
- Saturated Fat 55.6427808605342 g
- Serving Size 1 1 recipe (206g)
- Sodium 28.3543333626973 mg
- Sugar 7.68974501190468 g
- Trans Fat 3.88261233537856 g
- Calories 589 calories
Step-by-step
- Cook quinoa as per package instructions and undercook by 4 minutes. Add to a large mixing bowl.
- Preheat oven to 350 F degrees and get 8 x 11 baking dish ready. Set aside.
- Preheat large skillet on medium heat and add coconut oil. Add garlic and cook for 30 seconds mixing often.
- Add corn, bell peppers, jalapeno pepper and cumin. Mix and sautee undisturbed for 3 minutes, mix and sautee for another 3 minutes.
- Transfer to a bowl with quinoa.
- To a bowl with quinoa and sauteed vegetables, add black beans, 3/4 cup cilantro, 1/4 cup green onions, 1.5 cup cheese, coconut milk and salt. Mix enough to combine all ingredients.
- Transfer the mixture to 8 x 11 baking dish, sprinkle with remaining 0.5 cup cheese and bake for 30-40 minutes uncovered.
- Remove from the oven, sprinkle with remaining cilantro and green onions, and serve warm. No need to let the casserole to cool down.
My Speedy Weeknight Tex-Mex Quinoa Casserole
As a busy working mom, finding time to cook healthy and delicious meals can feel like a never-ending quest. Between juggling work deadlines, school pick-ups, and soccer practice, the last thing I want is to spend hours in the kitchen. That's why I've perfected this quick and easy Skinny Tex Mex Bean Quinoa Casserole. It's packed with flavor, healthy ingredients, and requires minimal prep time – perfect for those chaotic weeknights when you need a meal on the table fast. This recipe is my go-to for a satisfying and nutritious dinner that the whole family enjoys, even my picky eaters! The vibrant colors alone make it a feast for the eyes, and the comforting flavors transport me to a sunny Mexican cantina, even if just for a moment in my busy kitchen.
What I love most about this recipe is its versatility. Feel free to experiment with different vegetables based on what's in season or what you have on hand. Sometimes I swap the bell peppers for zucchini or add some diced tomatoes for extra freshness. The quinoa provides a hearty and protein-packed base, making it a filling meal without feeling heavy. The Tex-Mex spices add a delightful kick that elevates the simple ingredients to a culinary masterpiece. It’s so simple to prepare, even on my busiest days – throw everything in a baking dish, pop it in the oven, and 30-40 minutes later, dinner is served! The leftovers are equally delicious, making it a perfect meal-prep option for lunch the next day.
The beauty of this recipe lies in its simplicity. It’s a great way to use up leftover vegetables or incorporate seasonal produce. I often find myself improvising based on what I have in my fridge – a handful of extra spinach here, some leftover roasted corn there. The wonderful thing is that it always seems to turn out wonderfully. It is the kind of recipe that makes you feel good about feeding your family healthy and delicious food without sacrificing your precious time. Beyond the convenience, this casserole is a celebration of bold flavors and vibrant textures that satisfies my cravings for comfort food without the guilt. So, next time you’re short on time but not on flavor, give this Skinny Tex Mex Bean Quinoa Casserole a try. You’ll be surprised at how quickly it comes together and how much your family will enjoy it. It's more than just a recipe; it’s a testament to the power of simple, healthy cooking and enjoying the process, even when life gets hectic.
Ingredients that make this recipe sing:
Quinoa: The star of the show, providing a hearty and nutritious base for this casserole. Its mild flavor allows the other ingredients to shine.
Black Beans: Adding a hearty texture and a boost of protein.
Corn: Sweet corn adds a burst of sweetness and a lovely pop of color.
Bell Peppers: These add a vibrant color and a subtle sweetness.
Jalapeño: A touch of heat that perfectly complements the other flavors. (Adjust the amount based on your spice preference.)
Cilantro and Green Onions: Fresh herbs that add a vibrant flavor and aroma. The freshness is essential!
Tex-Mex Cheese: Adds a creamy, cheesy richness. A blend of cheddar and Monterey Jack works wonderfully.
Coconut Milk: A creamy, light alternative to heavy cream, adding richness without the added fat.
Cumin: A warm spice that's essential for that authentic Tex-Mex flavor. Don't skimp on this one!
This recipe is a true testament to how easy and delicious healthy eating can be. It’s a dish I feel good about serving my family, knowing it's both nutritious and satisfying. Give it a try, and let me know what you think!
