Vegan Mexican Quinoa Bake
Vegan Mexican Quinoa Bake is a zero-prep, one-dish recipe. A flavorful, easy vegan dinner with an option for oil-free. Kid approved.
Servings: 4 people
Calories: 336kcal
Ingredients
- 1 cup quinoa
- 15 ounces black beans canned, drained and rinsed
- 1 cup sweet corn kernels canned or frozen
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 14.5 ounces fire-roasted tomatoes canned, with juice
- 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)
Instructions
- Preheat the oven to 425°F.
- Rinse the quinoa in a fine-mesh strainer under cold running water. Transfer the quinoa to a 2-quart casserole dish.
- Add remaining ingredients through vegetable broth: Add black beans, sweet corn, chili powder, oregano, cumin, paprika, garlic powder, fire-roasted tomatoes, and vegetable broth.
- Stir to combine until the quinoa is fully submerged in the vegetable broth.
- Cover the dish tightly with aluminum foil. Bake for 25 minutes.
- Remove the foil and stir the ingredients to submerge the quinoa. Add more vegetable broth sparingly if the mixture seems dry.
- Bake uncovered for another 15 minutes, or until the quinoa is fully cooked.
- Season before serving: Add salt and black pepper. Serve with a generous squeeze of fresh lime juice. Garnish with cilantro.
Video
Notes
- If some of the quinoa remains uncooked after 25 minutes of baking, add just enough vegetable broth to submerge the quinoa before baking for an additional 15 minutes.
- Choose food brands with the least amount of sodium, and adjust salt to taste for serving.
Nutrition
Calories: 336kcal | Carbohydrates: 64g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 300mg | Potassium: 712mg | Fiber: 14g | Sugar: 5g | Vitamin A: 732IU | Vitamin C: 17mg | Calcium: 113mg | Iron: 5mg
