Take advantage of pantry staples and make this tasty, nourishing vegan casserole. This recipe is made in less than 5 minutes and bakes to perfection in under an hour. Cover with cheese or don’t; it’s delicious either way and will make everyone in the family happy for dinner!
Stocking your pantry is one of the nicest things you can do for yourself.
That might sound a little silly, but when life gets crazy and going to the grocery store becomes all but impossible, your pantry will save you.
Pantry staples are one of the keys to making sure I get a nourishing meal even if I can’t make it to the grocery store or I have no time to spend in the kitchen or I’d rather spend money on a plane ticket than a bunch of takeout.
Trips/vacations always win over takeout.
Always.Keeping #pantry staples in your kitchen saves you time, money, and stress!Click To Tweet
This casserole is the perfect example of how pantry staples can provide you a nourishing meal without spending a lot of money or even having to go to the store.
Keeping these ingredients in your pantry will save you whenever you are in a pickle. And because pantry staples take years to expire, you can keep them on hand without worrying that they’ll go bad or that you’ll have to waste food.
All wins in my book.You only need pantry staples to make this tasty #easy #vegan casserole! Perfect for #MeatlessMondayClick To Tweet
So here we are with this easy peasy throw-everything-into-a-casserole-dish recipe.
You literally stir together all the ingredients (that you took out of your pantry) and bake.
If you’re feeling fancy – and you have it in your fridge – you can sprinkle with cheese. I always add cheese, but it’s not a mandatory ingredient.
Avocado would be another highly delicious topping choice.
Don’t judge me, but this is also really delicious cold, especially when you crumble some tortilla chips over the top 🙂
This recipe is based off one I posted last year for an Easy Greek Casserole that also showcases the magic of pantry staples. Both are equally delicious, filling, and easy.
And when I say easy, I mean stir everything together in the casserole dish you are using to bake the casserole. Yay for no clean up or extra trip to the grocery store or spending a lot of money on a tasty, nourishing meal! Oh how I love this recipe!A #vegan #casserole made completely with pantry staples! It saves you time, money and stressClick To Tweet
Mexican Quinoa Casserole
What You'll Need:
- 3/4 cup uncooked quinoa rinsed
- 3/4 cup water
- 15 ounce can diced tomatoes undrained
- 15 ounce can black beans rinsed & drained
- 8 ounce can corn drained
- 8 ounce roasted red bell peppers 1 cup, drained
- 4 ounce can diced green chilis undrained
- 1 TBSP dried onion flakes
- 1 tsp dried oregano
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper
- 1 TBSP oil
- 4 ounces shredded cheddar or mozzarella cheese optional
How to Make It:
Preheat oven to 400*F.
In a 2 quart baking dish, stir together all the ingredients except the cheese (if using). Stir until completely combined.
Cover with foil, and bake for 30 minutes.
Carefully remove foil, and sprinkle with cheese if desired. Recover and bake another 15-25 minutes until most of the liquid has absorbed and cheese is bubbly.
Carefully remove the foil and let sit for at least 5 minutes before serving. Enjoy!
*Can substitute 2 tsp onion powder for the tablespoon of dried onion flakes
*Use vegetable or chicken broth in place of water for more flavor
*Omit cayenne pepper for a less spicy dish
*Any oil will work, but use one with a lot of flavor. Preferably avocado oil or olive oil
*If not using cheese, skip the step where you remove from oven at 30 minutes to add the cheese.
*If desired, remove the foil for the last five minutes and broil for 2-3 minutes, so the cheese is bubbly and lightly browned.
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