3 large garlic cloves , minced
1 onion, minced
2 jalapenos, seeds and ribs removed, minced
1 tbsp olive oil
4 ½ cup black beans, rinsed
1 ¼ cup vegetable broth
2 cup quinoa, cooked
½ tsp. cayenne pepper
1 tsp. chili powder
1 tsp. cumin
4 bell peppers, diced
1 ¼ cup Mexican cheese, shredded
½ cup green onions, diced
Preheat the oven to 375 degrees F.
In a large skillet heat oil over medium-high heat.
Add garlic, onion and jalapenos.
Sautee for 4 minutes, stirring occasionally.
Stir in broth and black beans.
Bring mixture to a boil and cook 5 minutes.
Mash beans, leaving some still intact.
The mixture should be thick; keep cooking if it is still watery.
Salt to taste; set aside.
In a dry, nonstick skillet add the quinoa and toast over medium-high heat.
Season with cayenne, chili powder, cumin and salt.
Cook for 1-2 minutes. Set aside.
In the same dry, nonstick skillet place diced peppers over medium-high heat.
Blister the peppers and do not stir for 2-3 minutes.
Stir after and cook another 2 minutes.
Remove from heat, set aside.
Coat a 9×13-inch glass baking dish with cooking spray.
Spoon black beans into dish.
Top with quinoa, peppers and cheese.
Cover and bake for 20 minutes.
Remove foil and bake another 10 minutes, or until cheese is bubbly.
Let cool and sprinkle with green onions.
Sugar: 4g
:
Calcium: 163mg
Calories: 354kcal
Carbohydrates: 51g
Cholesterol: 15mg
Fat: 9g
Fiber: 12g
Iron: 4mg
Potassium: 714mg
Protein: 18g
Saturated Fat: 3g
Sodium: 255mg
Vitamin A: 2200IU
Vitamin C: 74mg
