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If you're craving a hearty, flavorful dish that's both easy to make and packed with nutrients, this Southwest Vegetarian Casserole is your go-to. Loaded with quinoa, black beans, and veggies, it's a satisfying meal that brings a taste of the Southwest to your table. The cheddar cheese topping melts to perfection, making every bite a delightful experience. Let's dive into this recipe and get cooking!
Southwest Vegetarian Casserole Recipe
Ingredients:
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can drained and rinsed black beans
- 1 can drained corn
- 1 can diced tomatoes with green chilies
- 1 diced bell pepper
- 1 diced red onion
- 2 cloves minced garlic
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 cup shredded cheddar cheese
Instructions:
- Preheat oven to 375°F (190°C).
- Cook quinoa in vegetable broth according to package instructions.
- In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, bell pepper, red onion, garlic, cumin, chili powder, and paprika. Mix well.
- Transfer mixture to a greased casserole dish.
- Top with shredded cheddar cheese.
- Bake for 25-30 minutes, until cheese is melted and bubbly.
- Garnish with fresh cilantro if desired.
What You Will Need to Make This Dish
Read more: Southwest Potato Casserole Recipe
What you will need to make Southwest Vegetarian Casserole
- Quinoa: Provides a protein-packed base, adding texture and a nutty flavor to the casserole.
- Vegetable broth: Enhances the quinoa's flavor, making it more savory and rich.
- Black beans: Adds heartiness and protein, making the dish filling and nutritious.
- Corn: Brings sweetness and a bit of crunch, balancing the other flavors.
- Diced tomatoes with green chilies: Adds acidity and a mild heat, giving the casserole a zesty kick.
- Bell pepper: Adds color, crunch, and a slightly sweet flavor.
- Red onion: Provides a sharp, tangy flavor that complements the other vegetables.
- Garlic: Adds depth and a robust, aromatic flavor.
- Cumin: Brings a warm, earthy flavor that is essential for a Southwest taste.
- Chili powder: Adds heat and a smoky flavor, enhancing the dish's spiciness.
- Paprika: Contributes a mild sweetness and vibrant color.
- Shredded cheddar cheese: Melts on top, adding a creamy, rich finish to the casserole.
Tools and Instruments Required
What tools/instruments will be needed to make Southwest Vegetarian Casserole Recipe
- Saucepan: Needed to cook quinoa in vegetable broth, ensuring it absorbs all flavors and cooks evenly.
- Mixing bowl: Essential for combining all ingredients like beans, corn, tomatoes, and spices thoroughly.
- Casserole dish: Used to bake the mixture, allowing flavors to meld and cheese to melt perfectly.
- Oven: Bakes the casserole, ensuring it’s cooked through and cheese is bubbly and golden.
- Cheese grater: Grates cheddar cheese finely, making it easier to spread evenly over the casserole.
Southwest Vegetarian Casserole
A hearty and flavorful vegetarian casserole with quinoa, black beans, corn, and a blend of spices.
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Ingredients:
Main Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans drained and rinsed
- 1 can corn drained
- 1 can diced tomatoes with green chilies
- 1 bell pepper diced
- 1 red onion diced
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh cilantro chopped (optional)
Instructions:
- Preheat oven to 375°F (190°C).
- Cook quinoa in vegetable broth according to package instructions.
- In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, bell pepper, red onion, garlic, cumin, chili powder, and paprika. Mix well.
- Transfer mixture to a greased casserole dish.
- Top with shredded cheddar cheese.
- Bake for 25-30 minutes, until cheese is melted and bubbly.
- Garnish with fresh cilantro if desired.
Notes:
Feel free to add more veggies or adjust the spices to your taste.
Read more: Southwest Quinoa Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 5gCholesterol: 20mgSodium: 600mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 4mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly with plastic wrap and then aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
Adding a squeeze of fresh lime juice right before serving can enhance the flavors of this Southwest Vegetarian Casserole, giving it a zesty kick.
Frequently Asked Questions
FAQ:
Can I use a different type of cheese?
Yes, you can substitute with Monterey Jack, mozzarella, or a vegan cheese.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days.
Can I add meat to this dish?
Sure, cooked chicken or ground turkey works well.
Is it possible to make this casserole ahead of time?
Yes, assemble it, cover, and refrigerate. Bake when ready.
Can I freeze this casserole?
Yes, freeze before baking for up to 3 months. Thaw overnight in the fridge before baking.
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