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Vegan Oven-Baked Mexican Quinoa Casserole
Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 cup uncooked quinoa
- 796 ml (28 oz) can diced tomatoes, with liquid
- ½ cup water
- 2 tbsp nutritional yeast (optional)
- 1 tbsp tomato paste or ketchup
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp chili powder (more if you like things spicy)
- Salt & freshly ground pepper
- 540 ml (19 oz) can black beans, rinsed and drained
- 311 g (11 oz) can corn kernels, with liquid
- 3 cups baby spinach
- Toppings of choice: vegan sour cream, avocado, cilantro, vegan cheese, etc.
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