1 tbsp coconut oil
1 cup dry quinoa
3/4 cup dry black beans
1 cup frozen, organic corn
1 jalapeno, diced (more on less depending on how hot you like)
1/2 red onion, diced
1 bulb garlic, crushed
1.5 cups diced or crushed tomatoes
1/2 tsp cumin
1/2 tsp chili powder
1 tsp sea salt
1/2 -1 cup vegan cheese (optional- Daiya recommended)
2 cups crushed organic tortilla chips (optional)
Boil beans ahead of time or use 1.5 cans, drained. Cook quinoa according to manufacturer’s directions.
Preheat oven to 350. Warm oil in a pan on medium heat and add onion, jalapeno, and garlic. Cook for about 5 minutes and add 1 cup of tomatoes and corn. Turn down the heat, cover, and allow to cook for another 5 minutes. Mix in seasoning and the drained and cooked quinoa and beans. You can combine in a big bowl if your skillet isn’t big enough. Transfer ingredients to a 9X9 pan and top with cheese (optional) and remaining tomatoes. Bake for 25 minutes and top with a sprinkle of crushed tortilla chips (optional), chopped romaine, cilantro & hot sauce.
Makes 5-6 servings. Perfect for meal prep or a family!
This clean recipe was inspired by the more hearty Quinoa Taco Casserole in “Mastering the Art Of Vegan Cooking” cookbook.