One-Pot Mexican Casserole
Ingredients
Scale
- 1 tablespoon olive oil
- 1 half onion, minced
- 1 cup diced bell peppers
- 1 cup quinoa
- 1 cup chicken broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- optional: 1-2 cups diced chicken (rotisserie or otherwise pre-cooked)
- 1 cup shredded cheddar, white or orange (garnish)
- Wedges of lemons or limes (garnish)
Instructions
- In a large pan, warm the olive oil and add onions. Cook on low heat for about 3 minutes. Add everything else–diced peppers, quinoa, beans, and so on–EXCEPT the garnishes. Bring to boil, turn the heat to low and cover. Simmer for about 20 minutes.
- Serve family style or get fancy in little individual bowls.
- Top with cheese, lemon or lime juice.
Find it online: https://foodlets.com/2015/04/27/one-pot-mexican-casserole/