Veggie Fajita Quinoa Casserole


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
For full instructions you can go to bakerbynature.com.

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