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.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

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.

Step 3

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.

Step 4

Stir in the diced red bell pepper and jalapeño, and cook for 3-4 minutes until the vegetables are tender.

Step 5

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.

Step 6

Sprinkle the chili powder, cumin, paprika, salt, and black pepper over the mixture. Stir until the spices are evenly distributed. Remove from heat.

Step 7

Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese over the top.

Step 8

Bake the casserole in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.

Step 9

Remove from the oven and let the casserole cool for a few minutes. Optionally, garnish with chopped fresh cilantro.

Step 10

Serve warm with lime wedges on the side for an extra burst of flavor, if desired.

Nutrition Facts

Serving size	(2466.6g)

Amount per serving	% Daily Value*
Calories	2383.5

Total Fat 90.4g	0%
Saturated Fat 40.2g	0%
Polyunsaturated Fat 2.8g
Cholesterol 181.6mg	0%
Sodium 5444.0mg	0%
Total Carbohydrate 304.3g	0%
Dietary Fiber 57.8g	0%
Total Sugars 47.4g
Protein 115.0g	0%

Vitamin D 0IU	0%
Calcium 1613.4mg	0%
Iron 21.9mg	0%
Potassium 4047.4mg	0%

*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.

Source of Calories

Fat: 32.7%

Protein: 18.5%

Carbs: 48.9%