📝 About This Recipe
This vibrant casserole is a nutritional powerhouse that marries the nutty texture of protein-rich quinoa with the earthy creaminess of black beans. Infused with a smoky blend of cumin, smoked paprika, and fire-roasted tomatoes, it delivers a deeply satisfying Tex-Mex flavor profile that appeals to vegetarians and meat-eaters alike. Topped with a molten layer of sharp cheddar and finished with fresh aromatics, it’s a wholesome, one-pan wonder perfect for busy weeknights or festive gatherings.
🥗 Ingredients
The Grain Base
- 1 1/2 cups Quinoa (uncooked, thoroughly rinsed to remove bitterness)
- 2 1/2 cups Vegetable Broth (low-sodium preferred)
The Hearty Mix
- 2 cans (15 oz each) Black Beans (drained and rinsed)
- 1 can (14.5 oz) Fire-Roasted Tomatoes (with juices)
- 1 cup Frozen Sweet Corn (no need to thaw)
- 1 large Red Bell Pepper (diced into 1/2-inch pieces)
- 1/2 cup Red Onion (finely diced)
- 3 cloves Garlic (minced)
Spices and Seasoning
- 1 1/2 teaspoons Ground Cumin
- 1 teaspoon Smoked Paprika (adds a lovely depth)
- 1 tablespoon Chili Powder (mild or medium)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1 tablespoon Lime Juice (freshly squeezed)
Topping and Garnish
- 1 1/2 cups Sharp Cheddar Cheese (shredded, or a Mexican blend)
- 1/4 cup Fresh Cilantro (chopped)
- 1 large Avocado (sliced for serving)
- 2 stalks Green Onions (thinly sliced)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil or non-stick spray.
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2
Rinse the quinoa in a fine-mesh sieve under cold running water for at least 30 seconds to remove the saponin, which can make quinoa taste soapy or bitter.
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3
In a large mixing bowl, combine the rinsed quinoa, vegetable broth, and the undrained can of fire-roasted tomatoes. Stir well to ensure the quinoa is submerged.
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4
Add the black beans, frozen corn, diced red bell pepper, red onion, and minced garlic to the bowl.
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5
Stir in the chili powder, ground cumin, smoked paprika, salt, and lime juice. Ensure the spices are evenly distributed throughout the mixture.
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6
Pour the mixture into the prepared baking dish, spreading it out into an even layer with a spatula.
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7
Cover the dish tightly with aluminum foil. This is crucial as it traps the steam needed to cook the quinoa perfectly without drying it out.
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8
Bake in the center rack of the oven for 30-35 minutes. You'll know it's ready when the liquid is mostly absorbed and the quinoa grains have 'popped' open.
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9
Carefully remove the foil (watch out for the steam!) and sprinkle the shredded cheddar cheese evenly over the top.
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10
Return the dish to the oven, uncovered, for another 5-10 minutes, or until the cheese is melted and bubbling.
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11
For a golden finish, you can turn on the broiler for the last 2 minutes, watching closely to prevent burning.
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12
Remove from the oven and let the casserole rest for 5 minutes to allow the flavors to meld and the texture to set.
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13
Garnish generously with fresh cilantro, sliced green onions, and avocado before serving.
💡 Chef's Tips
Always rinse your quinoa; even 'pre-washed' brands benefit from a quick scrub to ensure a clean flavor. If you prefer a spicier kick, add a diced jalapeño or a teaspoon of chipotle in adobo sauce to the mix. To make this vegan, simply swap the cheddar for a high-quality vegan cheese shred or a cashew-based 'cheese' sauce. Don't skip the resting period; it allows the quinoa to absorb any remaining moisture for a fluffier result. For a texture boost, add a handful of crushed tortilla chips on top during the last 5 minutes of baking.
🍽️ Serving Suggestions
Serve with a dollop of Greek yogurt or sour cream to balance the smoky spices. Pair with a crisp, cold Mexican lager with a lime wedge or a refreshing Hibiscus iced tea. A simple side salad of shredded cabbage, lime, and olive oil provides a crunchy contrast to the soft bake. Warm corn tortillas on the side allow guests to turn the bake into hearty soft tacos. Top with a spoonful of fresh pico de gallo or salsa verde for extra acidity.