Tex Mex Quinoa Casserole

• 1 1/2 tsp. avocado oil
• 1 cup chopped red onion
• 2 cups chopped bell pepper (I used green & yellow peppers)
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 2 bay leaves
• 3/4 cup dry quinoa, rinsed & drained
• 1/4 cup dried lentils
• 1 - 15 oz. can black beans, rinsed & drained
• 2 tsp. chili powder
• 1/2 tsp. crushed red pepper flakes
• 1 tsp. garlic powder
• 1/2 tsp. onion powder
• 1 tsp. dried oregano
• 2 tsp. Cholula hot sauce
• 1 - 14.5 oz. can petite diced tomatoes with basil, garlic & oregano
• 1 3/4 cups reduced sodium vegetable broth
• 1/2 cup vegan cheddar cheese
• 1 tbsp. diced green chiles
• 1 tbsp. chopped green onions

Preheat oven to 400F.

Brush a 9x11 baking dish with 1 tsp. avocado oil.  Add the onion, bell peppers, cumin, bay leaves and salt.  Stir to mix well then drizzle with 1/2 tsp. avocado oil.  

Pop it into the oven for 15 minutes, until veggies are starting to get golden.

Remove the dish from the oven and add the quinoa, lentils, beans, spices, hot sauce, tomatoes and broth.  

   

Mix really well and cover dish with foil.  Pop it into the oven for 30 minutes.

Remove foil and mix everything well.  Put the foil back on and continue to bake for another 10 minutes.

Once quinoa is fluffed and cooked through, remove the dish from the oven, remove the foil, remove the bay leaves and top with the cheese, green chiles and green onions.  Return the foil to the dish and pop it back into the oven for 5 minutes.  Uncover, and finish it off under the broiler until the cheese melts, 2-3 minutes.  

Enjoy!  Serves 4.