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Christian Vegetarian Association Presents:
Take Heart!
Fiesta Quinoa Casserole

Olive oil spray
1 onion, chopped
1 poblano chile pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 cups frozen corn, thawed
3 tablespoons butter OR olive oil
3 tablespoons whole wheat OR gluten free flour
1 teaspoon chili powder
1 teaspoon smoked paprika
¾ teaspoon ground cumin
1/8 – ¼ teaspoon chipotle chili powder
1 teaspoon sea salt
2 cups unsweetened almond milk or dairy-free milk of choice
8 ounces Daiya (or any other vegan brand) Pepper Jack shreds cheese
3 cups cooked quinoa
1 ½ cups black beans (about 1 can)
For serving: Pico de gallo, salsa, avocado, vegan sour cream
- Preheat oven to 350 degrees.
- Spray a large baking pan with olive oil.
- Spray a large skilled with olive oil and heat to medium. Add onion, poblano pepper and chile pepper and cook for 8 to 10 minutes, until tender. Add corn and cook for 4 more minutes.
- Meanwhile, melt butter or heat olive oil in a medium saucepan. Add flour, chili powder, paprika, cumin, chipotle chili powder and salt. Cook for 2 to 3 minutes.
- Add in milk and cook, stirring often, until thick.
- Add cheese and cook until melted.
- Place quinoa and black beans in a large bowl. Add vegetable mixture and toss. Add cheese mixture and stir until well combined. Transfer to prepared baking dish.
- Bake for 30 minutes. Serve with pico de gallo, salsa, avocado or sour cream if desired. 

Your question and comments are welcome

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