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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
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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
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:
Read more: Vegetarian Baked Ziti Casserole Recipe
Nutrition value:
Keywords:
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.
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