1 (15-ounce) can fire-roasted diced tomatoes, well drained
1 (15-ounce) can black beans, rinsed and drained
1/4 cup chipotle peppers in adobo sauce, chopped
1 cup sour cream or plain greek yogurt
1/2 cup black olives, chopped
2 cups shredded cheese (a combo of cheddar & mozzarella is great)
toppings
sliced green onion
fresh avocado
fresh cilantro
chopped fresh tomatoes
1
Preheat oven to 350 degrees F. Spray a 9X13 casserole dish with cooking spray.
2
Cook quinoa to package directions, remove from the stove top & fluff with a fork. Combine the 2 cheeses in a bowl.
3
In a large sauté pan heat the olive oil over medium high until shimmering. Add the onion, bell pepper & garlic. Cook a few minutes until softened and fragrant. Add the ground beef, chili powder, cumin and salt. Continue to sauté until the ground beef is cooked through (about 5 minutes) Add the drained tomatoes and chipotle pepper. Combine well, heat for 2 minutes then remove from heat. Stir in the black beans, quinoa, sour cream and 1 cup of the cheese.
4
Transfer the mixture to the prepared baking dish and spread evenly in the pan. Top with the remaining cheese.
5
Bake the casserole uncovered until the cheese is melted, about 15 minutes. Broil for 3-4 minutes until the cheese is lightly browned.
6
Watch so the cheese does not burn. Remove from the oven and let rest 5 minutes, garnish with chopped cilantro, green onion, avocado and tomatoes.
1 (15-ounce) can fire-roasted diced tomatoes, well drained
1 (15-ounce) can black beans, rinsed and drained
1/4 cup chipotle peppers in adobo sauce, chopped
1 cup sour cream or plain greek yogurt
1/2 cup black olives, chopped
2 cups shredded cheese (a combo of cheddar & mozzarella is great)
toppings
sliced green onion
fresh avocado
fresh cilantro
chopped fresh tomatoes
Directions
1
Preheat oven to 350 degrees F. Spray a 9X13 casserole dish with cooking spray.
2
Cook quinoa to package directions, remove from the stove top & fluff with a fork. Combine the 2 cheeses in a bowl.
3
In a large sauté pan heat the olive oil over medium high until shimmering. Add the onion, bell pepper & garlic. Cook a few minutes until softened and fragrant. Add the ground beef, chili powder, cumin and salt. Continue to sauté until the ground beef is cooked through (about 5 minutes) Add the drained tomatoes and chipotle pepper. Combine well, heat for 2 minutes then remove from heat. Stir in the black beans, quinoa, sour cream and 1 cup of the cheese.
4
Transfer the mixture to the prepared baking dish and spread evenly in the pan. Top with the remaining cheese.
5
Bake the casserole uncovered until the cheese is melted, about 15 minutes. Broil for 3-4 minutes until the cheese is lightly browned.
6
Watch so the cheese does not burn. Remove from the oven and let rest 5 minutes, garnish with chopped cilantro, green onion, avocado and tomatoes.
Authoradmin
