(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Craving a hearty, flavorful dish without the dairy? This Dairy Free Mexican Casserole is your answer. Packed with quinoa, black beans, corn, and a zesty salsa kick, it’s a one-dish wonder that’s both satisfying and simple to whip up. Perfect for busy weeknights or a cozy weekend meal, this casserole will have everyone coming back for seconds. Let’s get cooking!
The name of the recipe: Dairy Free Mexican Casserole Recipe
Ingredients:
- 1 cup cooked quinoa
- 1 can drained and rinsed black beans
- 1 cup frozen or canned corn
- 1 cup salsa
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 cup shredded dairy-free cheese
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine cooked quinoa, black beans, corn, salsa, cumin, chili powder, and garlic powder.
- Transfer the mixture to a baking dish and spread it out evenly.
- Sprinkle the shredded dairy-free cheese on top.
- Bake in the preheated oven for 30-40 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need
Read more: Dairy Free Taco Casserole Recipe
What you will need to make Dairy Free Mexican Casserole
- Cooked quinoa: Provides a protein-packed base, adding texture and a nutty flavor to the casserole.
- Black beans: Adds heartiness and fiber, making the dish more filling and nutritious.
- Corn: Brings sweetness and a bit of crunch, balancing the savory elements.
- Salsa: Infuses the casserole with tangy, spicy flavors, tying all ingredients together.
- Cumin: Adds warm, earthy notes, essential for authentic Mexican taste.
- Chili powder: Gives a mild heat, enhancing the overall flavor profile.
- Garlic powder: Provides a subtle, savory depth without overpowering other ingredients.
- Dairy-free cheese: Melts beautifully, offering a creamy, cheesy finish without dairy.
Tools and Instruments Required
What tools/instruments will be needed to make Dairy Free Mexican Casserole Recipe
- Mixing bowl: Essential for combining quinoa, beans, corn, salsa, and spices evenly.
- Baking dish: Needed to bake the casserole mixture and ensure even cooking.
- Oven: Crucial for baking the casserole until the cheese melts and everything is heated through.
- Measuring cups: Important for accurately measuring ingredients like quinoa, beans, and salsa.
- Spatula: Useful for spreading the mixture evenly in the baking dish.
Dairy Free Mexican Casserole Recipe
A delicious and hearty dairy-free Mexican casserole that's perfect for any meal.
Print
Jump to comment
Pin This
Ingredients:
Main Ingredients
- 1 cup Quinoa cooked
- 1 can Black Beans drained and rinsed
- 1 cup Corn frozen or canned
- 1 cup Salsa
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- 1 cup Dairy-Free Cheese shredded
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine cooked quinoa, black beans, corn, salsa, cumin, chili powder, and garlic powder.
- Transfer the mixture to a baking dish and spread it out evenly.
- Sprinkle the shredded dairy-free cheese on top.
- Bake in the preheated oven for 30-40 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
This casserole can be stored in the fridge for up to 3 days. Reheat before serving.
Read more: Dairy Free Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 2gSodium: 600mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 4mg
Keywords:
Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover the dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let it sit at room temperature for 15 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove wrapping, let it sit at room temperature for 15 minutes.
- Bake as directed.
Using quinoa instead of rice not only makes this dish gluten-free, but it also adds a nutty flavor and boosts the protein content.
Frequently Asked Questions
FAQ:
Can I use a different grain instead of quinoa?
Yes, you can substitute quinoa with rice, couscous, or even farro.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days.
Can I make this casserole ahead of time?
Absolutely, assemble it ahead and refrigerate. Bake when ready to serve.
What can I use instead of dairy-free cheese?
Nutritional yeast or a homemade cashew cheese sauce works well.
Is this recipe gluten-free?
Yes, as long as all ingredients used are certified gluten-free.
0 thoughts on “Dairy Free Mexican Casserole Recipe”