Take advantage of pantry staples and make this tasty, nourishing vegan casserole. This recipe is made in less than 5 minutes and bakes to perfection in under an hour. Cover with cheese or don't; it's delicious either way and will make everyone in the family happy for dinner!
Stocking your pantry is one of the nicest things you can do for yourself.
That might sound a little silly, but when life gets hectic and going to the grocery store becomes all but impossible, your pantry will save you.
Pantry staples are one of the keys to making sure I get a nourishing meal even if I can't make it to the grocery store, I have no time to spend in the kitchen, or I'd rather spend money on a plane ticket than a bunch of takeout.
Trips/vacations always win over takeout.
Always.
This casserole is the perfect example of how pantry staples can provide you a nourishing meal without spending a lot of money or even having to go to the store.
Keeping these ingredients in your pantry will save you whenever you are in a pickle. And because pantry staples take years to expire, you can keep them on hand without worrying that they'll go bad or that you'll have to waste food.
All wins in my book.
So here we are with this easy-peasy throw-everything-into-a-casserole-dish recipe.
You literally stir together all the ingredients (that you took out of your pantry) and bake.
If you're feeling fancy - and you have it in your fridge - you can sprinkle with cheese. I always add cheese, but it's not a mandatory ingredient.
Avocado would be another highly delicious topping choice.
Don't judge me, but this is also really delicious cold, especially when you crumble some tortilla chips over the top 🙂
This recipe is based on one I posted last year for an Easy Greek Casserole that also showcases the magic of pantry staples. Both are equally delicious, filling and easy.
And when I say easy, I mean stir everything together in the casserole dish you are using to bake the casserole. Yay for no cleanup or extra trip to the grocery store or spending a lot of money on a tasty, nourishing meal! Oh, how I love this recipe!
Mexican Quinoa Casserole
Ingredients
- ¾ cup uncooked quinoa rinsed
- ¾ cup water
- 15 ounce can diced tomatoes undrained
- 15 ounce can black beans rinsed & drained
- 8 ounce can corn drained
- 8 ounce roasted red bell peppers 1 cup, drained
- 4 ounce can diced green chilis undrained
- 1 tablespoon dried onion flakes
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- 1 tablespoon oil
- 4 ounces shredded cheddar or mozzarella cheese optional
Instructions
- Preheat oven to 400*F.
- In a 2 quart baking dish, stir together all the ingredients except the cheese (if using). Stir until completely combined.
- Cover with foil, and bake for 30 minutes.
- Carefully remove foil, and sprinkle with cheese if desired. Recover and bake another 15-25 minutes until most of the liquid has absorbed and cheese is bubbly.
- Carefully remove the foil and let sit for at least 5 minutes before serving. Enjoy!
Notes
Meme
Nutrition Facts
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