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Tex-Mex cuisine, a delightful blend of traditional Mexican flavors and American culinary influences, has captured the hearts (and appetites) of food lovers worldwide. Characterized by its vibrant colors, bold spices, and hearty ingredients, Tex-Mex offers an array of dishes that are both satisfying and comforting. One such dish that perfectly embodies these qualities is the Tex-Mex Quinoa Casserole. This casserole is not only a feast for the senses but also a nourishing meal that brings together the best of both worlds.

Tex-Mex Quinoa Casserole

Discover the vibrant flavors of Tex-Mex cuisine with this delicious Tex-Mex Quinoa Casserole. Packed with nutritious quinoa, hearty black beans, sweet corn, and colorful vegetables, this dish is both satisfying and healthy. Perfect for families and busy lifestyles, it combines bold spices like cumin and chili powder for a savory kick. Topped with gooey cheese and finished with fresh cilantro and lime, it’s a meal that nourishes both body and soul. Dive into a wholesome cooking adventure!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth

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

1 can (15 oz) corn, drained

1 can (10 oz) diced tomatoes with green chiles

1 cup bell peppers, diced (mix of red, yellow, and green)

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

½ teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 ½ cups shredded cheese (cheddar or a Tex-Mex blend)

Fresh cilantro, chopped, for garnish

Sliced avocado, for serving (optional)

Juice of 1 lime

Instructions
 

Preheat Oven: Start by preheating your oven to 375°F (190°C) to ensure it’s hot enough for baking.

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the liquid has been absorbed. Fluff the cooked quinoa with a fork and set aside.

      Sauté the Vegetables: In a large skillet over medium heat, add a tablespoon of olive oil. Once hot, add the diced red onion and bell peppers. Sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. Add the minced garlic to the skillet and cook for another minute, just until fragrant.

        Combine the Ingredients: In a large mixing bowl, combine the fluffed quinoa, sautéed vegetables, black beans, corn, diced tomatoes (including the juice), ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix all ingredients thoroughly until everything is evenly distributed.

          Transfer to Baking Dish: Pour the quinoa mixture into a greased 9x13-inch baking dish. Use a spatula to spread it out evenly.

            Add Cheese Layer: Evenly sprinkle the shredded cheese over the top of the quinoa mixture, ensuring every bite will have that melty goodness.

              Bake the Casserole: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.

                Garnish and Serve: Once baked, remove the casserole from the oven and allow it to cool for about 5 minutes. Squeeze fresh lime juice over the top and garnish generously with chopped cilantro. Serve warm, offering slices of avocado on the side for a creamy addition if desired.

                  Prep Time, Total Time, Servings: 15 min | 55 min | 6 servings