Description

This satisfying casserole has healthy quinoa, rotisserie chicken, red onions and bell peppers, gooey Pepper Jack cheese and seasonings in a spicy red sauce.

Ingredients

• 2 c. water
• 1 c. quinoa
• 3 T. olive oil
• ½ t. crushed chipotle chili flakes
• 1 ½ T. chili powder
• 1 ½ t. dried oregano
• 2 t. cumin
• 2 t. garlic powder
• ¾ t. salt
• ¼ t. black pepper
• 2 red bell peppers, seeded and thinly sliced
• 1 medium red onion, peeled and thinly sliced
• 28 oz. can crushed tomatoes
• 1 c. canned black beans, drained and rinsed
• ¼ c. fresh cilantro leaves, chopped
• 1 store bought cooked rotisserie chicken, shredded
• 1 ½ c. Pepper Jack cheese, shredded
• chopped cilantro and red onion, for garnish

Steps

1. Preheat oven to 375 degrees. Lightly grease 2 quart baking dish; set aside.
2. In a large saucepan, add 2 c. water and quinoa; cook according to package instructions. Once fully cooked, transfer to a large bowl; set aside.
3. Heat olive oil in a saucepan over medium heat; stir in crushed chipotle chili flakes, chili powder, dried oregano, cumin, garlic powder, salt and pepper; whisk to combine. Add red peppers and red onion; stir to combine; cook 5 minutes. Add crushed tomatoes and black beans; bring to a boil; reduce heat; simmer 10 minutes.