Spicy Mexican Quinoa Casserole
Loaded with bold flavors and wholesome ingredients, this Spicy Mexican Quinoa Casserole is the ultimate weeknight comfort food with a healthy twist. Perfectly cooked quinoa is combined with fire-roasted tomatoes, black beans, sweet corn, and a medley of vibrant veggies, all seasoned with a smoky blend of chili powder, cumin, and paprika. Topped with gooey melted cheddar cheese, this one-dish wonder is baked to perfection in just 15 minutes. Naturally gluten-free and packed with plant-based protein, this casserole is ideal for meal prep, potlucks, or satisfying the whole family. Garnish with fresh cilantro and a squeeze of lime for a zesty finish that ties it all together! Perfect for those craving a spicy, Tex-Mex-inspired dinner option.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 jalapeño, diced
- 1 can cooked black beans, rinsed and drained
- 1 can fire-roasted diced tomatoes, with juices
- 1 cup frozen corn kernels
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups shredded cheddar cheese
- 0.25 cup chopped fresh cilantro (optional)
- 4 pieces lime wedges (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed. Set aside.
While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the diced red bell pepper and jalapeño, and cook for 3-4 minutes until the vegetables are tender.
Add the cooked quinoa to the vegetable mixture along with the black beans, fire-roasted diced tomatoes (with their juices), and corn. Stir to combine.
Sprinkle the chili powder, cumin, paprika, salt, and black pepper over the mixture. Stir until the spices are evenly distributed. Remove from heat.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese over the top.
Bake the casserole in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole cool for a few minutes. Optionally, garnish with chopped fresh cilantro.
Serve warm with lime wedges on the side for an extra burst of flavor, if desired.
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 5444 mg | 237% | |
| Total Carbohydrate | 304.3 g | 111% | |
| Dietary Fiber | 57.8 g | 206% | |
| Total Sugars | 47.4 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1613 mg | 124% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 4047 mg | 86% | |
*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.
