This flavorful vegetarian Mexican casserole is healthy and filling thanks to the quinoa and black beans. It's a perfect dinner and works great when re-heated for lunches the next day.
Adapted from Blue Apron
Preheat the oven to 450 degrees.
Bring a medium pot of salted water to a boil over high heat. Once the water boils, add the quinoa and cook for 12 to 14 minutes until tender. Drain the quinoa using a fine sieve and set aside for later use.
Medium dice the bell pepper, discarding ribs and seeds.
Peel and thinly slice the red onion.
In a medium pot or large high-sided pan, heat olive oil on medium-high heat until hot. Add the bell pepper, onion, and taco seasoning and sautee for 3 to 5 minutes until the vegetables have softened slightly.
To vegetable mix, add tomatoes, corn, black beans, and a 1/2 cup water. Cook for five minutes, stirring occasionally.
Add cooked quinoa and sour cream to vegetables. Stir to combine and remove from heat.
Transfer quinoa vegetable mix to oven-safe casserole dish and evenly top with shredded cheese.
Bake casserole for 12 to 15 minutes or until cheese is melted and lightly brown.
Garnish with cilantro and avocado (optional).