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Tex-Mex cuisine, a vibrant fusion of Mexican and American culinary traditions, has captivated taste buds around the world. Known for its bold flavors, colorful presentations, and hearty ingredients, Tex-Mex offers a delightful array of dishes that are not just satisfying but also easy to prepare. One standout dish that perfectly embodies the spirit of Tex-Mex is the Tex-Mex Quinoa Casserole. This recipe combines the wholesome goodness of quinoa with the rich, savory flavors characteristic of Tex-Mex cooking, making it a nutritious and delicious option for any meal.

Tex-Mex Quinoa Casserole

Discover the mouthwatering Tex-Mex Quinoa Casserole, a nutritious twist on classic comfort food! This vibrant dish combines protein-packed quinoa with black beans, fresh vegetables, and bold spices for a flavorful meal that’s easy to prepare. Perfect for weeknight dinners or gatherings, it caters to various dietary preferences including gluten-free and vegan. Enjoy a delicious, wholesome meal that brings everyone together around the table. Dive into the recipe and elevate your Tex-Mex game!
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Ingredients
  

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or chicken broth)

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

1 can (15 oz) corn, drained

1 can (15 oz) diced tomatoes with green chilies

1 red bell pepper, diced

1 small onion, diced

3 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp salt (adjust to taste)

1/4 tsp black pepper

1 cup shredded cheddar cheese (or dairy-free cheese)

1/4 cup fresh cilantro, chopped (for garnish)

1 avocado, sliced (for serving)

Lime wedges (for serving)

Instructions
 

Preheat the Oven:

    Preheat your oven to 350°F (175°C).

      Cook the Quinoa:

        In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid has been absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

          Sauté the Vegetables:

            In a large skillet, heat a bit of oil over medium heat. Add the diced onion and red bell pepper. Sauté for about 5 minutes until softened. Add the garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for an additional 2 minutes until fragrant.

              Mix the Ingredients:

                In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, black beans, corn, and diced tomatoes with green chilies. Stir well to combine all ingredients evenly.

                  Assemble the Casserole:

                    Transfer the mixture into a greased 9x13 inch baking dish. Sprinkle the shredded cheddar cheese evenly on top.

                      Bake:

                        Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.

                          Garnish and Serve:

                            Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh cilantro and serve with sliced avocado and lime wedges on the side.

                              Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6