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.

YOU’LL NEED:

1 C. quinoa
3 Tbsp. olive oil
1/2 Tsp. 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 Tsp. salt
1/4 Tsp. 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 Med. red onion, peeled and thinly sliced
(1) 28 Oz. can crushed tomatoes
1 C. canned white beans, drained and rinsed
1/4 C. fresh cilantro leaves, chopped
1 And 1/2 c. Colby-Jack cheese, shredded
Diced avocado, tomato, cilantro, and red onion, diced, for garnish (optional)

HOW TO MAKE:

1-Preheat oven to 375 degrees (F). Lightly grease a 2 quart baking dish; set aside.
2-In a large saucepan add 2 cups water and cook quinoa according to package instructions.
3-Once fully cooked, transfer it to a large bowl and set aside.
4-Heat olive oil in a saucepan over medium high heat.
5-Stir in crushed chipotle chili flakes, chili powder, dried oregano, cumin, garlic powder, salt and pepper and whisk to combine.
6-Add in the red, orange, and yellow peppers and red onion, stir to combine and cook, stirring frequently, for 8 minutes.
7-Add in the crushed tomatoes and bring to a boil; reduce heat and simmer for 10 minutes.
8-Stir in the white beans and remove from heat.
9-Into the large bowl holding the quinoa add the pepper mixture, cilantro, and half of the cheese; stir well to combine.
10-Spread the quinoa mixture into the prepared baking dish and evenly top with the remaining cheese.
11-Place the pan into the oven and bake for 20 minutes, or until the cheese is golden, bubbly, and melted.
12-Serve at once, garnished with avocado, tomato, cilantro, and red onion, if desired.

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