Ingredients:
• 3 large cloves garlic,
minced
• 1 onion, minced
• 2 jalapenos minced
• 1 tablespoon oil
• 4 1/2 cups cooked
black beans
• 1 1/4 cup vegetable
broth
• 2 cups cooked quinoa
• 1/2 teaspoon cayenne
pepper
• 1 teaspoon chili
powder
• 1 teaspoon cumin
• 4 bell peppers, diced
• 1 1/4 cup Pico de
Gallo (recipe next
page)
• diced green onions
Instructions:
1. Black beans: Heat oil
in a large skillet over
medium-high heat.
Add the garlic, onion,
and jalapeno,
sauteing for 4
minutes and stirring
occasionally. Stir in
broth and black
beans. Bring mixture
to a boil and cook for
5 minutes. Mash
beans to desired
consistency. I like to
make them a little
more like refried
beans while still
leaving some of the
beans whole. The
mixture should be
thick, not watery. If
you still have a lot of
moisture, let it cook
out by keeping it on
the heat for another
few minutes. Taste
and season with salt.
2. Quinoa: In a dry
nonstick skillet over
medium high heat,
toss and toast the
cooked quinoa with
the cayenne, chili
powder, cumin, and
salt for 1-2 minutes.
Taste and season
with salt. Set aside.
3. Peppers: In the same
dry nonstick skillet
over medium high
heat, place the diced
peppers and do NOT
stir. This allows the
peppers to get a
brown roasted look
on the outside. Wait
for 2-3 minutes
before stirring, then
let them “roast” for
another few minutes
before removing from
the heat.
4. Assemble: Preheat
oven to 375 degrees.
Spoon black bean
mixture into a glass
baking dish coated with
cooking spray. Top with
quinoa, bell peppers, and
pico de gallo. Cover with
foil and bake for 20
minutes. Sprinkle with
green onions and let cool
for at least 10 minutes
(otherwise it will be too
runny).