Mexican Poblano and Black Bean Quinoa Casserole
Mexican quinoa casserole baked with charred poblano strips, black beans, sweetcorn, tomatoes, cumin, and chipotle, topped with cheese.
- 200 g quinoa
- 2 whole poblano peppers
- 400 g black beans
- 200 g sweetcorn kernels
- 1 whole red onion
- 150 g monterey jack cheese
- 400 g tinned chopped tomatoes
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp chipotle paste
- 2 whole lime
- 30 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Char poblano peppers directly over gas flame or under grill until blackened all over, about 8-10 minutes.
- Step 2
Place charred peppers in bowl, cover with cling film and steam for 10 minutes. Peel, deseed and slice into strips.
- Step 3
Meanwhile, rinse quinoa and cook in 500ml salted water for 15 minutes until tender. Drain and set aside.
- Step 4
Heat 2 tbsp oil in large oven-safe pan. Sauté diced red onion for 5 minutes until softened.
- Step 5
Add cumin, smoked paprika and chipotle paste. Cook for 1 minute until fragrant.
- Step 6
Stir in chopped tomatoes, drained black beans, sweetcorn and poblano strips. Simmer for 8 minutes.
- Step 7
Add cooked quinoa, lime juice from 1 lime, and half the grated cheese. Season with salt and pepper.
- Step 8
Top with remaining cheese and bake for 15 minutes until golden and bubbling.
- Step 9
Garnish with fresh coriander, lime wedges and serve hot.
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