This Mexican inspired casserole has everyone’s favorite ingredients, including potatoes and cheese. A good amount of quinoa, vegetables and beans significantly contributes to the fiber and nutrition in this dish. Quinoa is perfect for casseroles and it works so well with Latin flavors. Slower-digesting, whole grain carbohydrates such as quinoa give your body valuable minerals, vitamins and antioxidants. The creamy black beans, sweet corn and zesty salsa combine to infuse every bite with Mexican flavors. If you’re trying to sneak some whole grain nutrition into your family members’ diets, then this dish will do the trick. It will make a quinoa lover out of just about anyone.
Sometimes, I like to top this casserole with a bit of crumbled bacon. You can omit the bacon for a meatless meal.
Toasting the quinoa enhances the nutty flavor, but it’s an optional step.
Your favorite brand of salsa will work perfectly here. I like Green Mountain Gringo brand. You can also replace the salsa with the same amount of canned mild green chilies.
Ingredients1 cup quinoa
2 cups vegetable stock or water
3 cups of frozen shredded hash brown potatoes
2 red bell peppers, diced
2 cups of frozen corn or you can use fresh off the cob
6 scallions, diced
2-1/2 cups of shredded Mexican cheese blend or cheddar cheese
1 15 ounce can of black beans, rinsed and drained
8 tablespoons of salsa. Pick your favorite brand. Canned mild green chilies will also work (see notes).
3 tablespoons of chili seasoning
2 teaspoons of dried oregano. Mexican oregano is recommended, but plain oregano works fine too.
Salt to taste
Oil for cooking. I use olive oil.
Serving suggestions: crumbled cooked bacon, diced scallions, diced avocado, diced tomatoes, salsa, sour cream, hot sauce, lime wedges