Loaded Veggie Burrito Bowl Casserole

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 1 cup frozen corn kernels
• 2 cups cooked quinoa
• 1 cup salsa
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 ½ cups shredded cheddar cheese
• ¼ cup chopped fresh cilantro
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Heat oil in a large skillet over medium heat. Add onion and garlic, sauté until softened.
3. 3 Add bell pepper and zucchini, cook until vegetables are tender.
4. 4 Stir in black beans, canned corn, frozen corn, salsa, cumin, and chili powder. Season with salt and pepper.
5. 5 In a greased 9x13 inch baking dish, spread the cooked quinoa evenly.
6. 6 Pour the veggie mixture over the quinoa.
7. 7 Top with shredded cheddar cheese.
8. 8 Bake uncovered for 25-30 minutes, until cheese is bubbly.
9. 9 Remove from oven, sprinkle with cilantro, and let sit for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• skillet
• baking sheet

Variations

• Add cooked chicken for a heartier option.
• Use brown rice instead of quinoa for a different texture.

Substitutions

• Substitute cheddar cheese with Monterey Jack or pepper jack for a different flavor.
• Use canned diced tomatoes with green chilies if you like a bit of heat.

Pairings

• Mexican rice
• refried beans
• guacamole

Nutrition

Tips

• Customize with your favorite veggies.
• For extra heat, add a diced jalapeño pepper to the skillet.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until heated through.

Serving Suggestions

• Serve with a dollop of sour cream and a squeeze of lime.
• Pair with a simple green salad for a complete meal.

FAQ