Ingredients
| 1 can (10 oz) diced tomatoes & green chilies |
| 1 can (15 oz) whole black beans, drained |
| 1⁄4 cup jalapeno pepper, sliced, or to taste |
| 1 cup frozen corn |
| 1⁄2 cup vegetable broth |
| 3⁄4 cup quinoa |
| 1⁄2 tsp garlic powder |
| 1⁄2 tsp ground cumin |
| 1⁄2 tsp ground coriander |
| 1⁄4 salt |
| 1⁄4 tsp black pepper |
| 1 cup cheddar & monterey jack cheese, grated |
Directions
- Preheat oven to 400 degrees F (205 degrees C).
- In a 2 quart casserole dish, combine diced tomatoes & green chilies, black beans, jalapeno pepper, corn, vegetable broth, quinoa, garlic powder, cumin, coriander, salt, and black pepper. Cover with foil.
- Bake for 30 minutes. Remove from the oven and stir to combine. Return to the oven and bake for another 20 minutes or until all of the liquid has been absorbed and the quinoa is tender.
- Remove from the oven, take off the foil, and evenly sprinkle the top with cheese. Broil for 1 to 2 minutes or until the cheese is melted.
Source : allrecipes.Com
