Mexican Quinoa Casserole

Indulge in the vibrant flavors of this comforting Mexican Quinoa Casserole, a wholesome twist on classic Tex-Mex cuisine! Packed with protein-rich quinoa, hearty black beans, sweet corn, and juicy tomatoes, this casserole is seasoned to perfection with cumin, chili powder, and paprika for a bold, zesty kick. Layered with gooey, melted Mexican blend cheese, it's an irresistible vegetarian weeknight dinner or meal prep favorite. Quick to assemble in just 15 minutes, this gluten-free dish bakes to bubbly perfection in under 30 minutes and is perfect for serving a hungry crowd. Garnish with fresh cilantro and a squeeze of lime for a refreshing finish! Perfect for fans of easy casseroles, healthy comfort food, and Mexican-inspired recipes.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium bell pepper, diced (any color)
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 15-ounce can black beans, drained and rinsed
• 1 cup corn kernels, drained (or frozen and thawed)
• 1 14.5-ounce can diced tomatoes, with juices
• 1 small jalapeño, finely chopped (optional)
• 1.5 cups shredded Mexican blend cheese (or cheddar)
• 0.25 cup fresh cilantro, chopped (optional for garnish)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 slices lime wedges (optional for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the quinoa under cold water in a fine-mesh sieve to remove any bitter coating.

Step 3

In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil over high heat, then reduce the heat to low and simmer, covered, for about 15 minutes, or until the liquid is absorbed and the quinoa is tender. Fluff with a fork and set aside.

Step 4

While the quinoa is cooking, heat olive oil in a large skillet over medium heat.

Step 5

Add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes, or until the vegetables begin to soften.

Step 6

Stir in the minced garlic, ground cumin, chili powder, and paprika. Cook for 1-2 minutes, until fragrant.

Step 7

Add the black beans, corn, diced tomatoes (with juice), and optional jalapeño to the skillet. Stir well to combine. Season with salt and black pepper to taste. Let the mixture simmer for 5 minutes.

Step 8

In a large mixing bowl, combine the cooked quinoa and the vegetable mixture from the skillet. Stir until evenly mixed.

Step 9

Lightly grease a 9x13-inch baking dish with nonstick spray or a thin layer of olive oil. Transfer the quinoa and vegetable mixture into the dish, spreading it out evenly.

Step 10

Top the casserole with the shredded Mexican blend cheese.

Step 11

Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.

Step 12

Remove the casserole from the oven and let it sit for 5 minutes before serving.

Step 13

Garnish with chopped fresh cilantro and serve with lime wedges on the side, if desired.

Nutrition Facts

Serving size	2223.3 grams (2223.3g)

Amount per serving	% Daily Value*
Calories	2159

Total Fat 87.00g	112%
Saturated Fat 33.10g	166%
Polyunsaturated Fat 1.30g
Cholesterol 180mg	60%
Sodium 5468mg	238%
Total Carbohydrate 255.70g	93%
Dietary Fiber 44.50g	159%
Total Sugars 39.10g
Protein 107.40g	215%

Vitamin D 36IU	180%
Calcium 1574mg	121%
Iron 20mg	111%
Potassium 3699mg	79%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.0%

Protein: 19.2%

Carbs: 45.8%