Hello, I’m Jenny! Let me tell you about my latest obsession: Vegan Breakfast Fajita Casserole. This dish is bursting with vibrant flavors and is packed with nutritious ingredients. It’s a satisfying and delicious way to start your day, combining the zest of fajitas with the comfort of a casserole.
I love making this casserole for weekend family brunches. The colorful mix of bell peppers, onions, and spices always brings excitement to our table. It’s also perfect for meal prep, giving you a flavorful and hearty breakfast ready to go throughout the week. I hope you enjoy it as much as we do!
Servings: 6
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Cuisine: Mexican
Ingredients
- 2 cups cooked quinoa
- 1 tablespoon olive oil
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1 cup salsa
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges (for serving)
- 1 avocado, sliced (for serving)
Equipment/Utensils
- Large skillet
- Baking dish (9×13 inch)
- Mixing bowl
- Measuring cups and spoons
- Knife and cutting board
Preparation Steps
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add sliced onion and bell peppers. Sauté for about 8 minutes, until the vegetables are soft and slightly caramelized. Add minced garlic and cook for another minute.
- Season and Mix: Stir in the black beans, corn kernels, ground cumin, smoked paprika, chili powder, ground coriander, and cayenne pepper. Season with salt and pepper to taste. Cook for another 3-4 minutes until everything is well combined and heated through.
- Combine with Quinoa: In a large mixing bowl, combine the cooked quinoa with the sautéed vegetable mixture. Mix well to ensure the quinoa is evenly distributed.
- Assemble Casserole: Lightly grease a 9×13 inch baking dish. Spread the quinoa and vegetable mixture evenly in the dish. Pour salsa evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 25 minutes, until the casserole is hot and the top is slightly crispy.
- Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Sprinkle chopped fresh cilantro on top. Serve with lime wedges and sliced avocado. Enjoy this vibrant and delicious breakfast casserole!
Nutritional Information (per serving)
- Calories: 250
- Total Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 8g
Vitamins and Minerals (per serving)
- Vitamin A: 40%
- Vitamin C: 70%
- Iron: 15%
- Folate: 20%
- Magnesium: 25%
This Vegan Breakfast Fajita Casserole is a fun and flavorful way to start your day. The combination of quinoa, black beans, and colorful vegetables is not only visually appealing but also packed with nutrients. I hope it becomes a favorite in your home, just like it is in ours!
Vegan Breakfast Fajita Casserole
Hello, I’m Jenny! Let me tell you about my latest obsession: Vegan Breakfast Fajita Casserole. This dish is bursting with vibrant flavors and is packed with nutritious ingredients. It’s a satisfying and delicious way to start your day, combining the zest of fajitas with the comfort of a casserole.
Ingredients
- 2 cups cooked quinoa
- 1 tablespoon olive oil
- 1 large onion sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 2 cloves garlic minced
- 1 can black beans drained and rinsed
- 1 cup corn kernels fresh or frozen
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper optional
- Salt and pepper to taste
- 1 cup salsa
- 1/2 cup chopped fresh cilantro
- 1 lime cut into wedges (for serving)
- 1 avocado sliced (for serving)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add sliced onion and bell peppers. Sauté for about 8 minutes, until the vegetables are soft and slightly caramelized. Add minced garlic and cook for another minute.
- Season and Mix: Stir in the black beans, corn kernels, ground cumin, smoked paprika, chili powder, ground coriander, and cayenne pepper. Season with salt and pepper to taste. Cook for another 3-4 minutes until everything is well combined and heated through.
- Combine with Quinoa: In a large mixing bowl, combine the cooked quinoa with the sautéed vegetable mixture. Mix well to ensure the quinoa is evenly distributed.
- Assemble Casserole: Lightly grease a 9×13 inch baking dish. Spread the quinoa and vegetable mixture evenly in the dish. Pour salsa evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 25 minutes, until the casserole is hot and the top is slightly crispy.
- Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Sprinkle chopped fresh cilantro on top. Serve with lime wedges and sliced avocado. Enjoy this vibrant and delicious breakfast casserole!
Notes
Nutritional Information (per serving)
- Calories: 250
- Total Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 8g
Vitamins and Minerals (per serving)
- Vitamin A: 40%
- Vitamin C: 70%
- Iron: 15%
- Folate: 20%
- Magnesium: 25%
