Veggie Fajita Quinoa Casserole

/// January 6th, 2016

This easy, cheesy veggie fajita casserole is ready in just 45 minutes! Bonus: the leftovers are even MORE delicious the next day.

This easy, cheesy veggie fajita casserole is ready in just 45 minutes!

Hello! We’re barely a week into this new year and I’m already finding myself craving comfort food… HARD. Am I alone on this? I know I should be preaching smoothies and salad, but I have to level with you, when it’s 10 degrees and hailing, cheese and carbs are the only thing saving my sanity. #hardcoldtruth

Today’s recipe is inspired by my wildly popular One-Pan Veggie Fajita Pasta. I took all those wonderful fajita flavors and turned it into this creamy, dreamy casserole. Each bite is wonderfully cheesy, loaded with fresh veggies, packed with protein, and naturally gluten free.

I sprinkled a little avocado, tomato, and cilantro on top for extra pizzazz. Hungry yet?

This easy, cheesy veggie fajita casserole is ready in just 45 minutes! Alright, let the quinoa casserole chit chat begin! Don’t worry – nothing too fancy here. For this recipe you’ll need quinoa, olive oil, a slew of spices, red onion, bell peppers, crushed tomatoes, white beans, cilantro, shredded Colby-Jack cheese, avocado, and tomato.

↑ SO many fresh ingredients = SO MUCH FLAVOR.

This easy, cheesy veggie fajita casserole is ready in just 45 minutes! I like to chop my peppers and onion into quarters before thinly slicing them so they’re nice and bite sized. But really… you can chop yours any way you’d like!

This easy, cheesy veggie fajita casserole is ready in just 45 minutes!

You’ll cook the onions and peppers in a fiery red sauce before combing all of the ingredients in a large bowl. Really simple! Really delicious!

This easy, cheesy veggie fajita casserole is ready in just 45 minutes!

Let me tell you a few reasons why I’m SO crazy over this casserole:

  • It’s extremely versatile! Serve it with a side salad, or a piece of steak, or scoop it into warm flour tortilla. Any way you serve it, you’re bound to fall in love.
  • The leftovers are AMAZING. And they taste even better the next day. Packed lunch never tasted so good!
  • There are so many ways to get creative! Seriously… what’s your favorite cheese? Use it instead of the Colby-Jack. Love black beans? Use them in place of the white beans. Looking for a heartier spin? Add grilled chicken or shrimp! The options are endless.

This recipe is already a favorite in our home… hope it becomes one in yours too!

AMAZING FLAVOR! This easy, cheesy veggie fajita casserole is ready in just 45 minutes!

If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.

Veggie Fajita Quinoa Casserole

Rating: 51

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: one large casserole

Serving Size: 8 servings

A delicious and healthy veggie fajita bake loaded with quinoa, beans, cheese, and fresh vegetables! The leftovers last for up to three days and taste incredible.

Ingredients

  • 1 cup quinoa
  • 3 tablespoons olive oil
  • 1/2 teaspoon crushed chipotle chili flakes (add a little more if you like heat)
  • 1 and 1/2 tablespoons chili powder
  • 1 and 1/2 teaspoons dried oregano
  • 1 and 1/2 teaspoons cumin
  • 1 and 1/2 teaspoons garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 red bell pepper, seeded and thinly sliced
  • 1 orange bell pepper, seeded and thinly sliced
  • 1 yellow bell pepper, seeded and thinly sliced
  • 1 medium red onion, peeled and thinly sliced
  • (1) 28 ounce can crushed tomatoes
  • 1 cup canned white beans, drained and rinsed
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 and 1/2 cups Colby-Jack cheese, shredded
  • Diced avocado, tomato, cilantro, and red onion, diced, for garnish (optional)

Instructions

  1. Preheat oven to 375 degrees (F). Lightly grease a 2 quart baking dish; set aside.
  2. In a large saucepan add 2 cups water and cook quinoa according to package instructions. Once fully cooked, transfer it to a large bowl and set aside.
  3. Heat olive oil in a saucepan over medium high heat. Stir in crushed chipotle chili flakes, chili powder, dried oregano, cumin, garlic powder, salt and pepper and whisk to combine. Add in the red, orange, and yellow peppers and red onion, stir to combine and cook, stirring frequently, for 8 minutes. Add in the crushed tomatoes and bring to a boil; reduce heat and simmer for 10 minutes. Stir in the white beans and remove from heat.
  4. Into the large bowl holding the quinoa add the pepper mixture, cilantro, and half of the cheese; stir well to combine.
  5. Spread the quinoa mixture into the prepared baking dish and evenly top with the remaining cheese. Place the pan into the oven and bake for 20 minutes, or until the cheese is golden, bubbly, and melted.
  6. Serve at once, garnished with avocado, tomato, cilantro, and red onion, if desired.

Notes

Feel free to use black beans or kidney beans in place of the white beans.

http://bakerbynature.com/veggie-fajita-quinoa-casserole/

Next try these Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels!

Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels



16 thoughts on “Veggie Fajita Quinoa Casserole

  1. Candice Lowery

    This was amazing! Made it with black beans but everything else the same. My toddler ate 3 servings. Thank you!

    Reply
  2. Gina Felster

    Great photos! My casseroles never look this good. Gotta try this over the weekend, although I might add some shrimp like you recommended.

    Reply
    1. bakerbynature Post author

      Hi Jenny. That’s a great question. To be honest, I don’t see this freezing well, but I’ve never tried, so I can’t say for sure one way or the other. If you do try freezing it, I would say increase the bake time by at least 10 minutes (it may need up to 25 extra minutes), since it will take longer baking from a frozen form. I’d love to hear your results :)

      Reply
  3. Rose

    This was absolutely delicious. I used Romano beans and a little bit of Chipotle pepper in adobo sauce. I will definitely be making this again. I had to use a 4 quart baking dish though as it would not all fit in a 2 quart.

    Reply

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