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Tex-Mex cuisine has captured the hearts and taste buds of food lovers around the world, combining the robust flavors of traditional Mexican cooking with American influences. This culinary fusion is celebrated for its vibrant colors, bold spices, and hearty ingredients. Among the many delightful dishes that fall under the Tex-Mex umbrella, one stands out for its nutritional benefits and satisfying flavors: the Spicy Tex-Mex Quinoa Casserole.

Tex-Mex Quinoa Casserole

Discover the vibrant flavors of the Spicy Tex-Mex Quinoa Casserole, a nutritious and delicious dish perfect for family dinners or gatherings. This casserole features quinoa, a complete protein rich in nutrients, layered with black beans, corn, bell peppers, and a blend of spices that create a delightful fusion of tastes. Easy to prepare and packed with wholesome ingredients, it’s a tasty alternative for those seeking healthier meal options. Enjoy a satisfying and colorful meal that everyone will love!
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Ingredients
  

1 cup quinoa, rinsed and drained

2 cups vegetable broth

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

1 can (15 oz) corn, drained

1 red bell pepper, diced

1 small onion, diced

3 cloves garlic, minced

1 can (14 oz) diced tomatoes with green chilies

1 tablespoon chili powder

1 tablespoon cumin

1 teaspoon smoked paprika

Salt and 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 Oven: Preheat your oven to 375°F (190°C).

    Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring it to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa absorbs all the liquid. Fluff with a fork and set aside.

      Sauté Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and bell pepper, sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

        Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, black beans, corn, diced tomatoes with green chilies, chili powder, cumin, smoked paprika, salt, and pepper. Mix well until all ingredients are evenly incorporated.

          Layer in Casserole: Lightly grease a 9x13 inch casserole dish. Spread half of the quinoa mixture into the bottom of the dish. Sprinkle half of the crushed corn tortilla chips over it, followed by half of the shredded cheddar cheese. Repeat this layering process with the remaining quinoa mixture, tortilla chips, and cheese.

            Bake: Cover the casserole with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.

              Serve: Once out of the oven, let the casserole sit for about 5 minutes. Garnish with fresh cilantro and avocado slices before serving.

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