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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