Quinoa Mexican Dinner
This vibrant one-pan vegan dinner is a wholesome blend of protein-rich quinoa, black beans, and colorful bell peppers. Seasoned with a smoky blend of spices and finished with melted vegan cheese, it's a quick and flavorful Mexican-inspired dish perfect for busy weeknights.
Instructions
- 1
Preheat your oven to 375 degrees F.
- 2
In a 9x13 casserole pan, combine olive oil (1 tbsp), yellow onions (1 cup), garlic minced (2 tbsp), red bell pepper (1 cup), and green bell pepper (1 cup). Bake for 10 minutes.
- 3
Stir in tomato paste (2 tbsp), black beans (1 can), chili powder (2 tbsp), cumin powder (1 tsp), smoked paprika (0.5 tsp), dried oregano (0.5 tsp), cayenne pepper (0.5 tsp), black pepper (0.5 tsp), sea salt (0.25 tsp), white quinoa (1 cup), lime juice (2 tbsp), and water (2 cup). Mix thoroughly and cover the pan tightly with aluminum foil.
- 4
Bake for 30 to 35 minutes, or until the quinoa is cooked through and fluffy.
- 5
Uncover the pan, sprinkle with vegan cheddar shreds (4 oz), and bake for an additional 5 minutes until the cheese is melted.
Nutrition Facts
Per portion