Mexican Chicken Fajita Casserole 

This family-favorite Mexican Chicken Fajita Casserole has all the flavors of restaurant-style chicken fajitas, in a super-simple baked dinner!

The base features protein-packed Mexican black beans and quinoa … with no pre-cooking needed. Seriously delicious, and soooooo easy!

- salsa - black beans - chicken broth - quinoa - red pepper - chicken breasts

INGREDIENTS:

Preheat oven to 400 °F. Mix salsa, black beans, chicken broth, and quinoa in a 9×13 baking dish coated with cooking spray.

1

In a large bowl, combine peppers, onion, chicken, oil, and seasonings until thoroughly combined. Spoon pepper mixture over quinoa mixture in baking dish.

2

Cover tightly with foil and bake for 40-50 minutes, or until chicken is cooked through, veggies are crisp-tender, and quinoa is done.

3

Serve with desired toppings.

4

This casserole can be made completely ahead of time, and then portions can be reheated later as needed for quick meals or meal prep.

TIP

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