Go Back
The Spicy Tex-Mex Quinoa Casserole is built on a foundation of wholesome ingredients, each contributing its unique flavor and nutritional benefits. Let’s delve deeper into these components to understand why they are not only delicious but also essential for a balanced diet.

Tex-Mex Quinoa Casserole

Discover the delicious Spicy Tex-Mex Quinoa Casserole, a perfect blend of healthy ingredients and vibrant flavors. This dish combines protein-rich quinoa and black beans with fresh vegetables, all enhanced by a medley of spices. Ideal for family dinners or meal prep, it caters to vegans and vegetarians while offering a satisfying taste experience. Follow our step-by-step guide to create a nutritious meal that delights and nourishes. Make this casserole your new kitchen staple!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed thoroughly

2 cups vegetable or chicken broth

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 cup diced tomatoes (fresh or canned)

1 small onion, finely diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

1 teaspoon salt (adjust to taste)

½ teaspoon freshly ground black pepper

1 cup shredded cheese (cheddar or a Mexican blend)

¼ cup fresh cilantro, chopped (for garnish)

1 tablespoon olive oil

1 avocado, sliced (for serving)

Sour cream (for serving, optional, to taste)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s ready for baking.

    Cook the Quinoa: In a medium-sized pot, bring the vegetable or chicken broth to a vigorous boil. Once boiling, add the rinsed quinoa, reduce the heat to low, cover the pot, and let it simmer for approximately 15-20 minutes, until the quinoa is fluffy and all the liquid is absorbed. After cooking, remove from heat and fluff the quinoa gently with a fork.

      Sauté the Vegetables: While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté the mixture for around 3-5 minutes, or until the onion turns translucent and fragrant.

        Combine All Ingredients: To the skillet with sautéed vegetables, add the cooked quinoa, black beans, drained corn, diced tomatoes, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir everything together well to ensure that all flavors meld beautifully.

          Assemble the Casserole: Transfer the quinoa and vegetable mixture into a greased 9x13 inch (or similar dimension) baking dish. Evenly sprinkle the shredded cheese over the top, covering the mixture completely.

            Bake the Casserole: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then carefully remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and has turned a lovely golden color.

              Finish & Serve: Once your casserole is done baking, take it out of the oven and allow it to cool for a few minutes. Garnish generously with chopped fresh cilantro. Serve each portion with slices of avocado on the side and a dollop of sour cream if desired.

                Enjoy: Dive into your scrumptious Spicy Tex-Mex Quinoa Casserole, and savor how delicious healthy eating can be!

                  Prep Time: 15 Minutes | Total Time: 1 Hour | Servings: 6