This easy, cheesy Veggie Fajita Quinoa Casserole is ready in just 45 minutes! And the leftovers are even MORE delicious the next day. Vegetarians and carnivores love this easy veggie casserole recipe!
Hello and upbeat January! We’re scarcely seven days into this new year and I’m now ending up desiring solace food… HARD. So I need to ask… am I alone on this?
I realize I ought to lecture smoothies and plate of mixed greens, however I need to level with you, when it’s 10 degrees and hailing, cheddar and carbs are the solitary thing saving my mental soundness. #hardcoldtruth
The present formula is enlivened by my fiercely well known One-Pan Veggie Fajita Pasta. I took every one of those magnificent fajita seasons and transformed it into this smooth, marvelous dish. Each nibble is brilliantly messy, stacked with new veggies, loaded with protein, and normally gluten free.I sprinkled somewhat avocado, tomato, and cilantro on top for additional flair. Things being what they are, would you say you are eager yet?
Okay, so let the veggie fajita quinoa dish chatter start! Furthermore, don’t stress, nothing excessively extravagant here. For this formula you’ll require quinoa, olive oil, a large number of flavors, red onion, chime peppers, squashed tomatoes, white beans, cilantro, destroyed Colby-Jack cheddar, avocado, and tomato.
A delicious and healthy veggie fajita bake loaded with quinoa, beans, cheese, and fresh vegetables! The leftovers last for up to three days and taste incredible.
Ingredients
- 1 cup quinoa
- 3 tablespoons olive oil
- 1/2 teaspoon crushed chipotle chili flakes (add a little more if you like heat)
- 1 and 1/2 tablespoons chili powder
- 1 and 1/2 teaspoons dried oregano
- 1 and 1/2 teaspoons cumin
- 1 and 1/2 teaspoons garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 red bell pepper, seeded and thinly sliced
- 1 orange bell pepper, seeded and thinly sliced
- 1 yellow bell pepper, seeded and thinly sliced
- 1 medium red onion, peeled and thinly sliced
- (1) 28 ounce can crushed tomatoes
- 1 cup canned white beans, drained and rinsed
- 1/4 cup fresh cilantro leaves, chopped
- 1 and 1/2 cups Colby-Jack cheese, shredded
- Diced avocado, tomato, cilantro, and red onion, diced, for garnish (optional).
Instructions
- Preheat oven to 375 degrees (F). Lightly grease a 2 quart baking dish; set aside.
- In a large saucepan add 2 cups water and cook quinoa according to package instructions. Once fully cooked, transfer it to a large bowl and set aside.
- Heat olive oil in a saucepan over medium high heat. Stir in crushed chipotle chili flakes, chili powder, dried oregano, cumin, garlic powder, salt and pepper and whisk to combine. Add in the red, orange, and yellow peppers and red onion, stir to combine and cook, stirring frequently, for 8 minutes. Add in the crushed tomatoes and bring to a boil; reduce heat and simmer for 10 minutes. Stir in the white beans and remove from heat.
- Into the large bowl holding the quinoa add the pepper mixture, cilantro, and half of the cheese; stir well to combine.
- Spread the quinoa mixture into the prepared baking dish and evenly top with the remaining cheese. Place the pan into the oven and bake for 20 minutes, or until the cheese is golden, bubbly, and melted.
- Serve at once, garnished with avocado, tomato, cilantro, and red onion, if desired.
