High Protein Plant Based Cheesy Southwest Bake
Servings 6 servings
Calories 300kcal
Ingredients
- ingredients: 1 cup quinoa, cooked 1 tbsp extra virgin olive oil 1 tbsp garlic, minced 1/3 cup very finely diced onion 1 red bell pepper, finely diced 1 package beyond meat beyond beef, plant-based ground 1/4 cup tomato paste 1 tbsp taco seasoning 1/2 tsp onion powder 1/2 tsp garlic powder 1 can (15 oz) black beans, rinsed and drained 1 cup vegan cheddar cheese, shredded 1/2 cup miyoko's liquid mozzarella (optional)
Instructions
- preheat your oven to 375°f (190°c). cook 1 cup of quinoa according to package instructions. set aside.
- in a large oven-safe pan, heat 1 tbsp of extra virgin olive oil over medium heat.
- add 1 tbsp of minced garlic and 1/3 cup of finely diced onion to the pan. sauté for 2-3 minutes until the onion is translucent and fragrant.
- add the finely diced red bell pepper to the pan and sauté for another 2-3 minutes until slightly softened.
- add the package of beyond meat beyond beef plant-based ground to the pan. break it apart with a spatula and sauté for 2-3 minutes until it begins to brown.
- stir in 1/4 cup of tomato paste, 1 tbsp of taco seasoning, 1/2 tsp of onion powder, and 1/2 tsp of garlic powder. mix well to combine.
- add the rinsed and drained black beans and the cooked quinoa to the pan. mix thoroughly to ensure everything is well incorporated.
- evenly sprinkle the vegan cheddar cheese over the top of the mixture. if using, drizzle miyoko's liquid mozzarella over the cheese for an extra cheesy layer.
- place the pan in the preheated oven and bake for 25 minutes, or until the cheese is melted and bubbly.
- for a golden, bubbly top, you can broil the bake for 1-2 minutes at the end. keep a close eye on it to prevent burning.
- remove from the oven and let it cool slightly before serving. enjoy your high protein plant based cheesy southwest bake!