Black Bean Casserole
Black bean casserole with quinoa, enchilada sauce, and cheese baked into an easy meatless dinner.
Servings: 5 servings
Ingredients
- 1¼ cups chicken broth
- 1 cup uncooked quinoa
- 1 15 oz can black beans, drained and rinsed
- 10 oz enchilada sauce
- 10 oz can Rotel tomatoes
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1½ cups Mexican-style shredded cheese
Instructions
- Preheat oven to 375°F and spray a 9x13-inch baking dish.
- Add all ingredients except cheese and whisk to combine.
- Cover tightly with foil and bake for 25 minutes.
- Remove foil, add cheese, and bake 15 more minutes.
Notes
- Vegetable broth can replace chicken broth.
- Let rest before slicing for cleaner servings.
- Add corn or peppers for variation.
Nutrition
Calories: 401kcal | Carbohydrates: 51g | Protein: 22g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 1395mg | Potassium: 673mg | Fiber: 12g | Sugar: 6g | Vitamin A: 809IU | Vitamin C: 7mg | Calcium: 295mg | Iron: 5mg
