Vegan Tex-Mex Quinoa Bake
Ingredients
- 1 cup quinoa
- 1 can black beans (15 ounces), drained and rinsed
- 1 cup sweet corn kernels, canned or frozen
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 can fire-roasted tomatoes (14.5 ounces)
- 2 cups vegetable broth, plus more as needed
- Salt and freshly ground black pepper, to taste
- 2 limes, for serving
- 2 tablespoons fresh chopped cilantro, for garnish (optional)
Preparation
Preheat the oven to 425°F.
Rinse the quinoa in a fine-mesh strainer under cold running water until the water runs clear and transfer it to a 2-quart casserole dish.
Add the black beans, sweet corn, chili powder, oregano, cumin, paprika, garlic powder, fire-roasted tomatoes, and vegetable broth to the casserole dish.
Stir to combine until the quinoa is fully submerged in the vegetable broth.
Cover the dish tightly with aluminum foil and bake for 25 minutes.
Remove the foil and stir the ingredients to submerge the quinoa and add more vegetable broth if needed to submerge the quinoa.
Bake uncovered for another 15 minutes, or until the quinoa is fully cooked.
Season with salt and black pepper to taste.
Serve with a generous squeeze of fresh lime juice and garnish with cilantro if desired.
