2(15-ounce each) cansblack beans, rinsed and drained
16ouncestomato sauce
12ouncessalsa verde, can sub your favorite tomato salsa, if desired
Juice of 1 lime, about a tablespoon
1tablespoonchili powder
1 ½teaspoonscumin
1teaspoondried oregano
1teaspoononion powder
½teaspoongarlic powder or 2 cloves garlic, finely minced
½teaspoonsalt
¼teaspoonblack pepper
3cupscooked chopped chicken, (rotisserie chicken works great here - you can easily leave the chicken out for a meatless dish as well)
2-3cupsshredded Monterey jack and cheddar cheeses
Chopped, fresh cilantro for garnish
Instructions
Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking dish. Set aside.
In a large bowl, stir together the quinoa, black beans, tomato sauce, salsa verde, lime juice, chili powder, cumin, oregano, onion powder, garlic powder, salt, pepper, and chicken (if using). Taste and add additional salt and pepper to taste, if needed.
Spread half of the mixture in the prepared baking dish. Sprinkle with half of the cheese. Layer with the rest of the quinoa mixture followed by the remaining cheese.
Bake, uncovered, for 20-30 minutes until hot and bubbling. Sprinkle with fresh cilantro (optional) and serve with tortilla chips, if desired.
Notes
Halving the Recipe: this recipe can easily be halved for a 9X9-inch baking dish.Instant Pot: my go-to method for cooking quinoa these days is to combine equal parts quinoa and water in the Instant Pot and cook on high pressure for 3 minutes, quick release. Stovetop: on the stovetop, combine 1 1/2 cups water or broth for every 1 cup of quinoa plus a pinch of salt. Bring to a simmer, cover, and cook on low for 14-15 minutes. Let stand 5-10 minutes off the heat.Quinoa: one cup dry quinoa will yield about 2 1/2 to 3 cups cooked quinoa.