Mexican Casserole

Name: Mexican Casserole
Cuisine: Mexican
Ingredients: 1 Tbsp (15 mL) chili powder; 1½ tsp (7.5 mL) ground cumin; ½ tsp (2 mL) salt; ¼ tsp (1 mL) ground black pepper; ¼ tsp (1 mL) dried oregano; ¼ tsp (1 mL) garlic powder; Pinch cayenne pepper; 1 cup (250 mL) water; ½ cup (125 mL) quinoa; 2 cups (500 mL) diced zucchini; 1 medium red bell pepper, diced; 1 medium green bell pepper, diced; One 14 oz (398 mL) can black beans or navy beans; One 14 oz (398 mL) can black beans or navy beans; ¼ cup (60 mL) sliced green onion; 1 cup (250 mL) prepared salsa (mild, medium or hot); 1 cup (250 mL) prepared salsa (mild, medium or hot); 1 cup (250 mL) prepared salsa (mild, medium or hot); 1 cup (250 mL) prepared salsa (mild, medium or hot); 1 cup (250 mL) shredded aged cheddar cheese; ⅓ cup (80 mL) sliced black olives; light sour cream (optional)

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Enjoy the flavors of Mexico with this versatile dish. If you prefer, use potatoes instead of zucchini, or for a nonvegetarian version, substitute cooked ground beef, chicken or turkey.

Ingredients

Taco seasoning

1 Tbsp (15 mL) chili powder
1½ tsp (7.5

Americas
Mexico
Stew
Gluten-free
Vegetarian

Method

Combine all the ingredients for the taco seasoning in a small bowl. Set aside.

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 4 minutes. Remove the lid and fluff with a fork. Set aside.

Preheat the oven to