Black Bean Casserole
Course: MainCuisine: AmericanDifficulty: Easy
Servings
5
servingsPrep time
5
minutesCooking time
40
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 1/4 cup chicken broth
1 cup uncooked quinoa
15 oz can rained and rinsed black beans or any beans
10 oz red or green enchilada sauce
10 oz can rotel
1/2 tsp pepper
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
1 tsp oregano
1 1/2 cups Mexican style cheese, shredded
Directions
- Preheat oven to 375 degrees
Spray a 9×13 baking dish with non-stick spray, into the baking dish add the chicken broth, quinoa, beans, enchilada sauce, rotel, and seasonings whisk well.
Cover the top with foil tightly and bake for 25 minutes. - Remove the foil and sprinkle the cheese on the top. Bake for an additional 15 minutes. Enjoy with your favorite enchilada toppings
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I loved the flavor of this casserole, but my quinoa didn’t cook in this. Even after putting it back in the oven covered tightly for another hour almost, it was still not cooking through. I would suggest cooking it prior to adding it to the casserole. If you do that, just make sure you omit the chicken broth so it doesn’t wind up soupy.