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Sautéing the vegetables is a crucial step in making your Spicy Tex-Mex Quinoa Casserole. The timing and heat control during this phase can significantly affect the dish's overall flavor and texture. Start by heating a tablespoon of olive oil in a large skillet over medium heat. Once the oil is shimmering, add your chopped onions, bell peppers, and garlic.

Tex-Mex Quinoa Casserole

Discover the deliciousness of Spicy Tex-Mex Quinoa Casserole, a healthy and flavorful dish perfect for any occasion! This recipe combines protein-rich quinoa with black beans, corn, and vibrant veggies, all seasoned with bold Tex-Mex spices. Vegetarian-friendly and easily adaptable for vegans, this hearty casserole is ideal for family dinners, potlucks, or meal prep. Elevate your table with a dish that’s as nutritious as it is satisfying!
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Ingredients
  

1 cup quinoa, rinsed and drained

2 cups vegetable broth

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

1 (15 oz) can corn, drained

1 red bell pepper, diced

1 small onion, diced

3 cloves garlic, minced

1 (14 oz) can diced tomatoes with green chilies

1 tablespoon chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

Salt and black pepper to taste

1 cup corn tortilla chips, crushed

1 ½ cups shredded cheddar cheese (or a dairy-free alternative)

Fresh cilantro, for garnish (optional)

1 avocado, sliced (optional)

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) to preheat while you prepare the casserole.

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with the vegetable broth. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid is absorbed. Once cooked, fluff the quinoa with a fork and keep it aside.

      Sauté the Vegetables: In a large skillet, heat one tablespoon of olive oil over medium heat. Add the diced onion and red bell pepper, cooking for approximately 3-4 minutes until softened. Then, stir in the minced garlic and sauté for an additional minute until fragrant.

        Mix All Ingredients: In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, rinsed black beans, drained corn, diced tomatoes with green chilies, chili powder, cumin, smoked paprika, and a generous pinch of salt and black pepper. Stir thoroughly to ensure all the ingredients are mixed evenly.

          Layer in the Casserole Dish: Lightly grease a 9x13 inch casserole dish with cooking spray or oil. Spread half of the quinoa mixture in an even layer at the bottom of the dish. Next, sprinkle half of the crushed tortilla chips over this layer, followed by half of the shredded cheddar cheese. Repeat the layering process with the remaining quinoa mixture, chips, and cheese.

            Bake the Casserole: Cover the casserole dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. Following this, remove the foil and continue to bake for an additional 10-15 minutes, until the cheese is melted, bubbly, and golden brown on top.

              Serve with Style: Once baked, remove the casserole from the oven and let it cool for about 5 minutes to set. Garnish with fresh cilantro and avocado slices if desired. Serve warm and enjoy!

                Prep Time, Total Time, Servings: 15 minutes | 60 minutes | 6 servings

                  Presentation Tips: For an appealing serving, scoop the casserole onto individual plates and top with extra avocado slices and a sprinkle of cilantro. Pair with lime wedges for a zesty touch!