Turkey Black Bean Casserole

Original recipe and photo credit from here:  https://ifoodreal.com/wprm_print/37239

My version with ground turkey, salsa verde and sour cream below.

Ingredients

• 1 1/2 cups quinoa dry
• 2 tbsp oil
• 2 garlic cloves crushed or 1/4 tsp garlic powder 
• 1 1/2 cups corn canned or frozen
• 2 large bell peppers (1 green and 1 red) chopped
• 1 medium jalapeño pepper seeded and minced
• 15 oz can of black beans rinsed and drained - low sodium if you can find it
• 1 cup cilantro finely chopped and divided
• 1/2 cup green onions finely chopped and divided
• 2 - 2.5 cups Tex Mex cheese shredded and divided
• 3/4 of a can of canned coconut milk light or regular
• 1 taco seasoning or fajita seasoning packet (I use the low sodium)
• 1lb 99% fat free ground turkey
• 1 jar salsa verde 
• Sour cream (or plain greek yogurt)

Instructions

• Cook 1 1/2 cups of dry quinoa with 3 cups of water. Cook quinoa as per package instructions and set aside. Don't forget to fluff with a fork. Preheat oven to 350 F degrees. In a separate skillet cook ground and follow taco/fajita seasoning instructions. 
• Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add garlic and cook for 30 seconds, stirring frequently.
• Add corn, bell peppers, jalapenos. Stir and sauté undisturbed for 3 minutes, stir again and sauté for another 3 minutes. 
• Transfer to a large mixing bowl along with cooked quinoa, ground turkey, black beans, 3/4 cup cilantro, 1/4 cup green onions and coconut milk.
• Mix well, transfer to 8 x 11 baking dish, sprinkle cheese on top and bake for 30 minutes uncovered.
• Remove from the oven, sprinkle with remaining 1/4 cup cilantro and 1/4 cup green onions. Serve warm. Drizzle salsa verde and sour cream over each serving.

Store: Refrigerate in an airtight container or in baking dish covered with wrap for up to 3 days. Or freeze leftovers for up to 3 months.

Freeze uncooked: Assemble, tightly wrap with plastic and then foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions + 15 minutes.

Make Ahead: Assemble, cover and refrigerate for up to 48 hours. Bake as per instructions.

Notes

• White or tri-color quinoa: If you have leftover cooked quinoa, you can use about 4-5 cups and skip cooking fresh. 
• Substitute for coconut milk: A can of low sodium or no salt added tomato sauce, passata or crushed tomatoes. Casserole will lose its Thai flavor but will stay along the Mexican line. Or use salsa but then reduce salt significantly.
• Use mixed beans: Instead of black beans, use equal amount of white beans, mixed beans or even chickpeas.
• Other veggies: Feel free to use mushrooms instead of bell pepper.
• Add protein: If you would like to add meat, add shredded chicken or pre-browned ground turkey, beef or chicken.
• Do I have to thaw frozen corn? No. Just add it to the skillet and it will defrost quickly.
• Make it vegan and dairy free: Use vegan cheese. Otherwise, all ingredients are plant-based in this quinoa casserole. Woohoo!
• Make burritos: Place about 1 cup of the bean casserole in the center of a flour tortilla, wrap and enjoy!
• Make vegetarian tacos: Serve as filling for tacos with some salsa, sour cream, and avocado!