Ingredients
The following ingredients have 7 Servings
- 1 cup uncooked quinoa
- 2 tsp chili powder
- 1/2 tsp cumin powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 can black beans, (or 1 1/2 cups cooked)
- 1 can corn, (or 1 1/2 cups cooked)
- 1 cup crushed tomatoes, (canned or fresh)
- 1 bell pepper, (diced (1 cup))
- 1/2 cup onion, (diced)
- 1 cup cheese, (such as Daiya vegan, OR nutritional yeast)
- 1 cup water
Instruction
- Preheat oven to 350 F. Line an 8-inch pan with parchment paper, and set aside. Drain the beans and corn. In a large bowl, combine all ingredients until well-mixed. Spread into the prepared pan, and bake on the center rack 28 minutes. Without opening the oven door even a little, turn off the heat and let the casserole sit in the closed oven for an additional 25 minutes. Remove, and serve. The casserole will firm up more overnight as well – store leftovers covered in the fridge for 3-4 days.Instant Pot Version: Add an extra 1/2 cup of water and set it to manual for 8 minutes. Thanks to reader Louise who came up with this version and left a comment to let us know it can be made in an instant pot!View Nutrition Facts
