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To create the Cheesy Tex-Mex Quinoa Casserole, selecting the right ingredients is crucial. Each component not only contributes to the overall flavor but also brings its unique health benefits to the table.

Tex-Mex Quinoa Casserole

Discover the delicious and nutritious Cheesy Tex-Mex Quinoa Casserole, a perfect blend of wholesome ingredients that brings the vibrant essence of Tex-Mex cuisine to your table. Packed with protein-rich quinoa, fiber-filled black beans, and colorful veggies, this casserole is easy to prepare and bursting with flavor. Ideal for a weeknight dinner or meal prep, this dish satisfies both the palate and the soul. Learn about the ingredients, health benefits, and step-by-step preparation to enjoy this delightful casserole.
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

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

1 can (15 oz) corn, drained

1 can (14.5 oz) diced tomatoes with green chilies

1 bell pepper, diced (red or green)

1 small onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese (or a vegan cheese alternative)

1 avocado, diced (for topping)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch casserole dish.

    Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and fluff with a fork.

      Sauté Vegetables: In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes until softened. Add the minced garlic, cumin, chili powder, smoked paprika, salt, and pepper; cook for another minute until fragrant.

        Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, black beans, corn, diced tomatoes with green chilies, and half of the cheese. Stir until well mixed.

          Assemble Casserole: Pour the quinoa mixture into the greased casserole dish, spreading it evenly. Top the remaining cheese over the top of the casserole.

            Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

              Garnish and Serve: Remove from the oven and let cool for a few minutes. Top with diced avocado and fresh cilantro. Serve warm with lime wedges on the side for an extra zesty kick.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings