Mexican casserole with quinoa

By msweeney

Ingredients

• 1 cup cooked quinoa
• 2 cups cooked black beans
• 1 cup corn kernels
• 1 cup halved cherry tomatoes
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/3 cup chopped red onion
• 1 1/2 tablespoons lime juice (1 lime)
• 1 teaspoon Spanish paprika (I use Pimentón Ahumado Smoked Paprika)
• 1 teaspoon ground cumin
• 2 teaspoons kosher salt
• 1/4 teaspoon red pepper flakes
• 1 cup grated Fresca Oaxaca Mexican cheese
• 1 cup grated Monterey Jack cheese
• 1 tablespoon lightly salted pumpkin seeds

Details

Servings 6
Preparation time 15mins
Cooking time 50mins
Adapted from thewimpyvegetarian.com

Preparation

Step 1

Instructions
Preheat the oven to 400˚ F. Combine all of the ingredients together, except ¼ cup of EACH cheese, in a large bowl. Mix thoroughly with a large spoon. Pour it all into a 9″ X 11″ casserole dish and bake for 30 minutes.
Spread the remaining cheese on the top of the casserole, and bake for another 5 minutes.
Serve warm.

Instructions