One-Pan Tex-Mex Quinoa & Black Bean Bake
This vibrant, all-in-one bake delivers a fiesta of flavors with smoky spices, sweet corn, and savory black beans, all crowned with a glorious layer of molten cheese.
Servings 6
Calories 528kcal
Equipment
- 12-inch (30 cm) wide Dutch oven or other large, oven-safe pot with a lid
- Cutting Board & Chef's Knife
- Fine-mesh sieve
- Measuring cups and spoons
Ingredients
- 3 tablespoons olive oil
- 1 ½ cups uncooked quinoa thoroughly rinsed
- 1 large yellow onion diced
- 1 jalapeño seeded and finely chopped
- 3 cloves garlic minced
- 2 cups frozen fire-roasted corn
- 1 can 14.5 oz / 411 g fire-roasted diced tomatoes, drained
- 1 can 15 oz / 425 g black beans, rinsed and drained
- 2 ¾ cups low-sodium vegetable broth
- 1 tablespoon smoked paprika
- 1 ½ teaspoons ground ancho chile powder
- 1 teaspoon dried oregano
- ½ teaspoon fine sea salt
- 1 ¾ cups shredded Monterey Jack & sharp cheddar cheese blend divided
- ½ cup mixed fresh cilantro and sliced scallions for topping
- Lime wedges for serving
- Sour cream or plain Greek yogurt for serving (optional)
Instructions
- Awaken the Aromatics: Preheat your oven to 425°F (220°C). Place the Dutch oven over medium-high heat and add the olive oil. Once shimmering, add the diced onion and chopped jalapeño. Sauté for about 4-5 minutes, stirring occasionally, until they begin to soften.
- Bloom the Spices: Stir in the smoked paprika, ancho chile powder, and dried oregano. Cook for another 45 seconds until the spices are deeply fragrant. Add the minced garlic and cook for 30 seconds more, stirring constantly to prevent scorching.
- Build the Base: Add the rinsed quinoa to the pot and stir for one minute to lightly toast the grains. Pour in the low-sodium vegetable broth and the fine sea salt. Stir in the drained fire-roasted tomatoes and the corn.
- Simmer the Grains: Bring the mixture to a steady simmer. Once simmering, reduce the heat to low, cover the pot tightly with its lid, and let it cook for 18-20 minutes. The quinoa is done when all the broth has been absorbed and the grains are tender.
- Fold in Fillings: Remove the pot from the heat. Gently fold in the rinsed black beans and 1 cup of the shredded cheese blend until evenly distributed throughout the quinoa mixture.
- Bake to Perfection: Smooth the top of the mixture into an even layer. Sprinkle the remaining ¾ cup of cheese uniformly over the surface. Transfer the uncovered Dutch oven to the preheated oven. Bake for 10-12 minutes, or until the casserole is heated through and the cheese topping is fully melted and bubbly.
- Garnish and Serve: Carefully remove the Dutch oven from the oven. Let it rest for 5 minutes before garnishing generously with the fresh cilantro and scallions. Serve hot with lime wedges for squeezing and a dollop of sour cream or Greek yogurt, if desired.
Notes
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in an oven-safe dish at 350°F (175°C) until warmed through.
Protein Boost
For extra protein, fold in 1 ½ cups of shredded rotisserie chicken along with the black beans in Step 5.Spice Swap
If you can't find ancho chile powder, substitute it with a standard mild chili powder. For a smokier flavor, a pinch of chipotle powder works wonders.Nutrition (per serving, approximate)
Serving Size: about 1 ½ cups- Calories: 528
- Total Fat: 23 g
- Saturated Fat: 8.5 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 2.8 g
- Monounsaturated Fat: 9.5 g
- Cholesterol: 38 mg
- Sodium: 585 mg
- Total Carbohydrate: 58 g
- Dietary Fiber: 11 g
- Total Sugars: 7 g
- Added Sugars: 0 g
- Protein: 22 g
- Vitamin D: 1 mcg
- Calcium: 355 mg
- Iron: 4.5 mg
- Potassium: 790 mg
- Vitamin C: 16 mg