Vegan Oven-Baked Mexican Quinoa Casserole

Vegan Oven-Baked Mexican Quinoa Casserole

6 Servings 70 min Cook

Macros/Serving: 349 Calories

Ingredients

1 Medium (2-1/2" dia) Onions
1 Cup Quinoa
2 Can (15 oz) Tomatoes
1/2 Cup Water
1 Tbsp Tomato Paste
1 Tsp, ground Cumin
1 Tsp, leaves Oregano
1/2 Tsp Chili Powder
1 Dash Pepper
1 Can Canned Black Beans
1 Cup Corn
3 Cup Spinach
1/2 Fruit, without skin and seed Avocados

Directions

Preheat oven to 350F.

Heat a medium frying pan (or stove-top-safe 2.

8 liter/3 quart casserole dish).

Add onion, and sauté until translucent, about 8 minutes.

Remove from heat; and transfer to oven-safe casserole dish if not already using one.

Add quinoa, canned diced tomatoes (with juice), water, nutritional yeast, tomato paste (or ketchup), and spices.

Season with salt and pepper and stir to combine.

COVER and place in oven and set timer for 30 minutes.

Carefully remove casserole from oven and stir in drained beans and corn (with liquid).

If the mixture looks dry, add a half cup of water.

Return to oven WITH LID and set timer for another 30 minutes.

Carefully remove casserole from oven and stir in spinach.

It will wilt from the heat.

Top with diced avocado and/or cilantro and serve.

IF FREEZING: Make full recipe but leave-out the spinach and toppings.

Let cool and freeze in airtight container(s).

To serve: defrost fully, lightly reheat (in microwave or on stovetop), stir in spinach and add toppings of choice.

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