Adzuki and quinoa tex-mex casserole

Adzuki and quinoa tex-mex casserole


Growing up in the States, we’re accustomed to tex-mex cuisine. Unfortunately, most of the tex-mex recipes are loaded with fat, cheese and cream. Sure, it might taste good at the time, but the aftermath is low energy and heaviness. This tex-mex-inspired casserole recipe takes the fat and heaviness out and puts the goodness and lightness back in.


Quantity Ingredient
1 tablespoon coconut oil, plus a little extra for brushing
2 garlic cloves, crushed
1 onion, finely chopped
2 jalapenos, deseeded and chopped
240ml vegetable stock
2 x 400g tins adzuki beans, drained and rinsed
240ml water
170g quinoa
2 spring onions, sliced
1 teaspoon chilli powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
2 red peppers, deseeded and chopped
2 yellow peppers, deseeded and chopped
2 tablespoons nutritional yeast
large handful fresh coriander, chopped


  1. Heat the coconut oil in a frying pan over a medium to high heat and add the garlic, onion and jalapeños. Cook for about 5 minutes, or until the onion becomes translucent. Stir in the vegetable stock and adzuki beans. Use a fork to lightly mash the beans, but leave some whole to create a chunky texture.
  2. Put the 240ml water in a small saucepan and bring to the boil. Add the quinoa, bring back to the boil, cover and simmer for about 20 minutes until the quinoa is cooked. Drain if needed. Once cooked, stir in the spring onions, chilli powder, cumin and cayenne pepper. Preheat the oven to 180°C.
  3. Brush a casserole with a little coconut oil and spoon the black bean mixture over the base of the dish. Top with the quinoa and then the red and yellow peppers. Cover with foil or a lid and bake in the preheated oven for about 20 minutes. Take the foil or lid off and cook for a further 5 minutes until the peppers are slightly browned. Remove from the oven and, while still hot, sprinkle the nutritional yeast and coriander over the top before serving.


  • just a small handful of Adzuki Beans contains 100 percent of the RDA for the trace mineral molybdenum, which aids liver detoxification.
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