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This Vegetarian Mexican Casserole is a hearty, flavorful dish that brings together the vibrant tastes of Mexican cuisine. Packed with quinoa, black beans, corn, and salsa, it’s a nutritious and satisfying meal. Topped with melted cheese and a squeeze of lime, it’s perfect for a weeknight dinner or a potluck. Simple to make, yet bursting with flavor, this casserole will quickly become a favorite in your household.
Vegetarian Mexican Casserole Recipe
Ingredients:
- 1 cup cooked quinoa
- 1 can drained and rinsed black beans
- 1 cup frozen or fresh corn kernels
- 1 cup salsa
- 1 cup cheddar or mexican blend shredded cheese
- 1 tsp cumin
- 1 tsp chili powder
- to taste salt and pepper
- 1 juiced lime
- 1 cup optional, for garnish chopped cilantro
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked quinoa, black beans, corn, salsa, cumin, chili powder, salt, and pepper.
- Transfer the mixture to a baking dish and spread it out evenly.
- Sprinkle the shredded cheese evenly over the top.
- Bake in the preheated oven for 30-40 minutes, until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes. Squeeze lime juice over the top and garnish with chopped cilantro if desired.
- Serve warm and enjoy!
What You Will Need for This Recipe
Read more: Vegetarian Tamale Pie Casserole Recipe
What you will need to make Vegetarian Mexican Casserole
- Cooked quinoa: Provides a protein-packed base, adding texture and making the casserole hearty and filling.
- Black beans: Adds fiber and protein, enhancing the dish's nutritional value and giving it a satisfying bite.
- Corn kernels: Brings sweetness and crunch, balancing the flavors and adding a pleasant texture.
- Salsa: Infuses the casserole with vibrant flavors and moisture, tying all ingredients together.
- Shredded cheese: Melts to create a gooey, delicious topping, adding richness and flavor.
- Cumin: Adds warmth and depth, giving the casserole an authentic Mexican taste.
- Chili powder: Brings a mild heat and smoky flavor, enhancing the overall taste.
- Lime juice: Adds a zesty freshness, brightening the flavors and balancing the richness.
- Chopped cilantro: Optional garnish that adds a fresh, herbaceous note, enhancing the dish's aroma and flavor.
Essential Tools and Instruments
What tools/instruments will be needed to make Vegetarian Mexican Casserole Recipe
- Mixing bowl: Essential for combining quinoa, beans, corn, salsa, and spices evenly before baking.
- Baking dish: Holds the casserole mixture and ensures even cooking in the oven.
- Measuring cups: Accurate measurements of quinoa, beans, corn, and salsa are crucial for balanced flavors.
- Cheese grater: Freshly grated cheese melts better and adds a richer flavor to the casserole.
- Oven: Bakes the casserole to perfection, melting the cheese and blending flavors.
Vegetarian Mexican Casserole
A hearty and delicious vegetarian casserole with Mexican flavors.
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Ingredients:
Main Ingredients
- 1 cup quinoa cooked
- 1 can black beans drained and rinsed
- 1 cup corn kernels frozen or fresh
- 1 cup salsa
- 1 cup shredded cheese cheddar or Mexican blend
- 1 tsp cumin
- 1 tsp chili powder
- to taste salt and pepper
- 1 lime juiced
- 1 cup chopped cilantro optional, for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked quinoa, black beans, corn, salsa, cumin, chili powder, salt, and pepper.
- Transfer the mixture to a baking dish and spread it out evenly.
- Sprinkle the shredded cheese evenly over the top.
- Bake in the preheated oven for 30-40 minutes, until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes. Squeeze lime juice over the top and garnish with chopped cilantro if desired.
- Serve warm and enjoy!
Notes:
This casserole is great for meal prep and can be stored in the fridge for up to 5 days.
Read more: Ravioli and Meatballs Casserole Recipe
Nutrition value:
Calories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 5gCholesterol: 20mgSodium: 600mgPotassium: 400mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg
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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.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready, bake as directed, adding an extra 10 minutes.
Freezing Instructions
- Assemble the casserole but skip baking.
- Wrap tightly with plastic wrap and then foil.
- Freeze for up to 3 months.
- Thaw in the fridge overnight.
- Bake as directed, adding an extra 15-20 minutes.
Adding a bit of cinnamon to the spice mix can give this Vegetarian Mexican Casserole a subtle warmth and depth, making it even more flavorful.
Frequently Asked Questions
FAQ:
Can I use brown rice instead of quinoa?
Yes, brown rice works well as a substitute.
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 bake when ready to serve.
Is it possible to freeze this casserole?
Yes, freeze it before baking for up to 3 months. Thaw before baking.
What can I use instead of black beans?
Pinto beans or kidney beans are good alternatives.
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