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To truly appreciate the Black Bean & Quinoa Taco Casserole, it’s crucial to understand the components that contribute to its deliciousness and health benefits. Let’s take a closer look at the star ingredients: quinoa, black beans, vegetables, taco seasoning, and cheese.

Black Bean & Quinoa Taco Casserole

Discover the perfect blend of health and flavor with the Black Bean & Quinoa Taco Casserole. This delightful dish combines nutritious ingredients like quinoa and black beans, making it both hearty and wholesome. Ideal for family dinners or meal prep, it wraps the essence of traditional tacos into one convenient casserole. Experience the joy of cooking with vibrant vegetables and flavorful spices, resulting in a satisfying, easy-to-make meal that everyone will love.
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Ingredients
  

1 cup quinoa, thoroughly 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, fresh, frozen, or canned

1 medium onion, finely diced

2 cloves garlic, minced

1 bell pepper (any color), diced

2 tablespoons taco seasoning (store-bought or homemade)

1 teaspoon ground cumin

Salt and pepper to taste

2 cups shredded cheese (cheddar or a Mexican blend preferred)

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

Optional: Sour cream or avocado for serving

Optional: Tortilla chips for topping

Instructions
 

Preheat the Oven: Start by heating your oven to 375°F (190°C) to ensure it’s ready for baking.

    Cook the Quinoa: In a medium saucepan, bring the vegetable broth to a vigorous boil. Once boiling, add the rinsed quinoa. Lower the heat to a gentle simmer, cover, and let it cook for about 15 minutes, or until all the liquid has evaporated. After cooking, fluff the quinoa with a fork and set it aside to cool.

      Sauté the Vegetables: In a large skillet, heat a splash of olive oil over medium heat. Add the diced onion and bell pepper, sautéing them for approximately 5 minutes, or until they become tender. Next, stir in the minced garlic and sauté for another minute, allowing the garlic to release its fragrant aroma.

        Combine Ingredients: In a spacious mixing bowl, combine the cooked quinoa, black beans, fire-roasted diced tomatoes (with their juices), corn, sautéed onions and bell peppers, taco seasoning, ground cumin, and a pinch of salt and pepper. Stir the mixture thoroughly until all ingredients are well blended.

          Layer in Casserole Dish: Lightly grease a 9x13 inch casserole dish. Spread half of the quinoa mixture evenly across the bottom of the dish. Sprinkle 1 cup of the shredded cheese over this layer. Add the remaining quinoa mixture on top and then cover with the remaining cup of shredded cheese.

            Bake the Casserole: Cover the casserole dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and bake for an additional 10 to 15 minutes until the cheese is perfectly melted and bubbling.

              Garnish and Serve: Let the casserole cool for about 5 minutes before serving. Garnish with fresh chopped cilantro. For an extra indulgence, top with a dollop of sour cream or slices of avocado, and serve with crispy tortilla chips on the side if desired.

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

                  Presentation Tips: Serve directly from the dish for a rustic feel, or scoop portions onto plates. A sprinkle of additional cilantro and a few tortilla chips on the side makes for a delightful presentation. Enjoy!