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Black Bean and Quinoa Chili Casserole


Black Bean and Quinoa Chili Casserole Recipe

Ingredients:
  • 2/3 cup dried black beans (2 cups cooked or 1 19 oz can)
  • 2/3 cup dried azuki beans (2 cups cooked or 1 19 oz can)
  • 3/4 cup quinoa
  • 1/2 cup sun-dried tomatoes
  • 1 medium sweet potato, peeled and cut into thin slices
  • 1 red pepper, seeded and cut into strips
  • 1 medium eggplant, peeled and sliced
  • 3 teaspoons olive oil
  • 1 onion or 3 shallots, cut into fine rings
  • 2 to 3 jalapeos, seeded and thinly sliced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 to 1 teaspoon chipotle powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 10 to 12 button mushrooms, sliced
  • 2 large tomatoes, finely chopped
  • sea salt and fresh ground black pepper to taste
  • heavy cream (optional)
  • juice from 1 lime (2 tablespoons)
  • 1 1/2 cups grated Cheddar cheese, grated
  • 2/3 cup black olives, pitted and chopped
  • 1 cup grated Fontina Cheese
  • sour cream for garnish (optional)
Directions:
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