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This Black Bean & Quinoa Taco Casserole is the perfect blend of flavor, nutrition, and convenience. Packed with protein-rich quinoa and black beans, alongside vibrant vegetables and melty cheese, this dish is not just a meal but a celebration of wholesome ingredients. Ideal for family dinners, meal prep, or entertaining guests, this casserole is sure to impress. In this article, we will explore the nutritional benefits of the ingredients, detailed preparation steps, and a few serving suggestions that elevate this dish.

Black Bean & Quinoa Taco Casserole

Discover the perfect blend of wholesome ingredients with this Black Bean & Quinoa Taco Casserole. Packed with protein-rich quinoa, black beans, vibrant vegetables, and melty cheese, this dish is ideal for family dinners or entertaining guests. The article explores the nutritional benefits, detailed preparation steps, and delicious serving suggestions to elevate your meal. Enjoy a nutritious and festive dish that everyone will love!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

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

1 can (15 oz) diced tomatoes (preferably fire-roasted)

1 cup corn (frozen or canned)

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

2 tablespoons taco seasoning (store-bought or homemade)

1 teaspoon cumin

Salt and pepper to taste

2 cups shredded cheese (cheddar or a Mexican blend)

1/4 cup fresh cilantro, chopped (for garnish)

Sour cream or avocado for serving (optional)

Tortilla chips for topping (optional)

Instructions
 

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

    Cook the Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add in the rinsed quinoa, reduce the heat to low, cover, and let simmer for about 15 minutes or until all the liquid is absorbed. Fluff the quinoa with a fork and 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 or until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

        Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, black beans, diced tomatoes (with juice), corn, sautéed onion and bell pepper, taco seasoning, cumin, and salt and pepper. Mix well until all ingredients are evenly incorporated.

          Layer in Casserole Dish: Lightly grease a 9x13 inch casserole dish. Pour half of the quinoa mixture into the bottom of the dish and spread it evenly. Sprinkle 1 cup of shredded cheese over the top. Add the remaining quinoa mixture on top and finish with another cup of shredded cheese.

            Bake the Casserole: Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.

              Garnish and Serve: Once out of the oven, allow the casserole to cool for about 5 minutes. Garnish with fresh cilantro and serve with your choice of sour cream or avocado on top, alongside crunchy tortilla chips if desired.

                Prep Time: 15 min | Total Time: 55 min | Servings: 6-8