Ingredients
Scale
- 1 cup quinoa or rice
- 2 cups vegetable broth
- 3 bell peppers, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 cup corn (frozen or canned)
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Prepare the Base:
In a large pot, combine quinoa or rice and vegetable broth. Bring the mixture to a boil. - Add the Vegetables and Seasonings:
Add chopped bell peppers, black beans, diced tomatoes, cumin, paprika, garlic powder, corn, salt, and pepper to the pot. Stir well to ensure all ingredients are evenly distributed. - Simmer:
Cover the pot and let it simmer on low heat for 20-25 minutes, or until the grain is cooked and the bell peppers are tender. - Add Cheese (Optional):
If you’re using cheese, sprinkle it on top of the casserole and cover the pot again until the cheese has melted. - Serve:
Serve the casserole warm and enjoy the medley of flavors.
Nutrition
- Serving Size: one normal portion
- Calories: 250
- Fat: 6g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g