Sunday, January 26, 2014

Tex-Mex Chicken & Black Bean Quinoa Casserole


1 c quinoa

1 small onion

2 cloves fresh garlic

1 large can chicken (shredded and drained)

1 can black beans (drained)

1 can of creamed corn

1/2 tsp salt 

1/2 tsp pepper 

1/2 tsp cumin

Red pepper to taste (optional)

3/4 c Panko breadcrumbs 

1 1/2 c Mexican blend shredded cheese

Prepare quinoa as directed on package. Next sauté a onion and garlic cloves in a non-stick skillet. Next, in a casserole dish, combine chicken, black beans, corn, salt and pepper, cumin, red pepper to taste, 1/2 c bread crumbs, and 1 cup of the shredded cheese.  Add in the cooked quinoa and mix. Then add a thin layer of Panko breadcrumbs to the top and the remainder of the shredded cheese, enough to cover then top of the casserole. Bake at 350 for 20-25 covered. Last five minutes, remove the lid to let the cheese melt and brown a bit. Serve and enjoy.

No comments:

Post a Comment