Mexican Red Bean Quinoa Casserole

This Mexican Red Bean Quinoa Casserole is a vibrant and hearty vegetarian meal prep option, bursting with Mexican inspired flavors. It's a satisfying blend of protein and fiber, making it a nutritious and delicious choice for your weekly meals.

Ingredients

• Quinoa, uncooked: A protein rich grain that provides a hearty base.
• Red kidney beans: A source of protein and fiber, adding a creamy texture.
• Corn: Adds sweetness and a pop of color.
• Canned chopped tomatoes: Provides a juicy, tangy element.
• Chili powder, cumin powder, garlic powder, salt: A blend of Mexican spices that creates the flavorful base.
• White onion, diced: Adds a savory base.
• Red bell pepper, diced: Adds a sweet, crisp element.
• Cheddar cheese, shredded: Adds a creamy, cheesy topping.
• Water: adds the needed moisture for the quinoa to cook.

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Cooking Instructions

Prepare Ingredients:

Preheat your oven to 350°F (180°C). Drain the red kidney beans and corn thoroughly. Wash the uncooked quinoa under cold running water to remove any bitterness. Dice the white onion and red bell pepper into small, uniform pieces. Shred the cheddar cheese.

Combine Ingredients:

In a large mixing bowl, combine the washed quinoa, drained red kidney beans, drained corn, canned chopped tomatoes, chili powder, diced white onion, diced red bell pepper, cumin powder, garlic powder, salt, and water. Mix all the ingredients thoroughly until they are evenly combined.

Bake:

Lightly oil a baking pan to prevent sticking. Pour the quinoa mixture into the prepared baking pan and spread it evenly. Bake the casserole in the preheated oven for 30 minutes. Turn off the oven, and allow the casserole to sit inside of the warm oven for an additional 25 minutes, this will help the casserole to firm up.

Meal Prep:

Once the casserole has cooled slightly, divide it into individual servings and store them in meal prep containers.

Adding More Variety:

• Add black beans or pinto beans for a different texture and flavor.
• Incorporate diced tomatoes with green chilies or jalapeños for added heat.
• Add other vegetables, such as zucchini, mushrooms, or spinach.

Serving Suggestions

Serve the casserole with a dollop of sour cream or Greek yogurt.

Top with salsa or guacamole for added flavor and freshness.

Serve with a side of corn tortillas or tortilla chips.

Variations

• Use Monterey Jack or a Mexican cheese blend instead of cheddar cheese.
• Add a layer of corn tortillas to the bottom of the casserole for added texture.
• Use vegetable broth instead of water for a richer flavor.

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Storage and Reheating

Store the casserole in airtight containers in the refrigerator for 3 to 4 days.

Reheat the casserole in the microwave or oven until heated through. If the casserole appears dry after reheating, add a small amount of water or vegetable broth.

This Mexican Red Bean Quinoa Casserole is a hearty and flavorful vegetarian meal that's perfect for meal prep, providing a satisfying and healthy dish throughout the week.

Frequently Asked Questions

→ Can I use a different type of bean for this casserole?

Absolutely! While this Mexican casserole uses red kidney beans, you can easily substitute black beans, pinto beans, or even a combination. The cooking time and overall flavor profile will remain similar no matter which beans you choose.

→ Is there a way to make this Mexican Red Bean Quinoa Casserole dairy-free?

Yes, you can make this casserole dairy-free by either omitting the cheddar cheese completely or substituting it with your favorite dairy-free cheese alternative. The casserole will still be delicious and protein-rich without the cheese.

→ Can I add meat to this vegetarian casserole?

While this Mexican Red Bean Quinoa Casserole is designed to be vegetarian, you can certainly add cooked ground beef, turkey, or shredded chicken if you prefer. Just stir in about 1 pound of cooked meat when mixing the other ingredients together.

→ How can I add more spice to this Mexican casserole?

To increase the heat level, you can add 1-2 diced jalapeños, a dash of cayenne pepper, or use hot chili powder instead of regular. You could also top the casserole with sliced fresh jalapeños before baking or serve with hot sauce on the side.

→ Can I freeze this Mexican Red Bean Quinoa Casserole?

Yes, this casserole freezes beautifully. After baking and cooling completely, portion it into freezer-safe containers and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and then microwave until hot, or reheat in a 350°F oven for about 20 minutes.