Go Back
Tex-Mex cuisine is a vibrant fusion of Mexican and American culinary traditions, celebrated for its bold flavors and diverse ingredients. With its roots deeply embedded in the southwestern United States, Tex-Mex has become a beloved staple across the nation, known for its zesty salsas, cheesy enchiladas, and hearty casseroles. This Savory Tex-Mex Quinoa Casserole embodies the essence of this cuisine, combining traditional Tex-Mex flavors with the nutritional benefits of one of the world’s healthiest grains—quinoa.

Tex-Mex Quinoa Casserole

Discover the delicious Savory Tex-Mex Quinoa Casserole, a delightful blend of hearty quinoa and vibrant Tex-Mex flavors. This nutritious dish combines black beans, corn, and spices to create a wholesome meal perfect for any occasion. Whether you’re looking for a family dinner, a potluck contribution, or a meal prep option, this casserole satisfies various dietary needs. Enjoy its bold taste while benefiting from quinoa's protein and fiber. Cooking made easy and healthy!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or chicken broth)

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

1 can (15 oz) corn, drained

1 can (10 oz) diced tomatoes with green chilies

1 medium bell pepper, diced (preferably red or yellow)

1 medium onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

½ tsp smoked paprika

Salt and pepper, to taste

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

½ cup fresh cilantro, chopped (for garnish)

1 avocado, diced (for topping)

Instructions
 

Preheat the oven to 375°F (190°C).

    Cook the quinoa: In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the liquid has been absorbed. Set aside.

      Sauté the vegetables: In a large skillet, heat a splash of olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 5 minutes until softened. Stir in the garlic, cumin, chili powder, smoked paprika, salt, and pepper; sauté for an additional minute until fragrant.

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

          Transfer to a baking dish: Pour the quinoa mixture into a greased 9x13-inch (or similar size) baking dish. Spread it out evenly, then sprinkle the shredded cheddar cheese over the top.

            Bake the casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly browned.

              Garnish and serve: Once removed from the oven, let the casserole cool for a few minutes. Garnish with freshly chopped cilantro and diced avocado before serving.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings