Satisfy Your Mexican Cravings with This Vegan Delight

This vegan Mexican casserole is a flavorful and satisfying dish that's perfect for a cozy night in. Packed with plant-based protein and nutrients, this casserole is a healthy twist on traditional Mexican flavors. It's easy to make and can be customized with your favorite toppings.

Ingredients

• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup vegan cheese, shredded
• 1/4 cup fresh cilantro, chopped
• Avocado, sliced (for serving)
• Lime wedges (for serving)

Directions

1. Preheat the oven to 375°F.
2. In a large skillet, sauté the onion and bell pepper until softened. Add the garlic and cook for another minute.
3. Stir in the cooked quinoa, black beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes, until heated through.
4. Transfer the mixture to a baking dish and sprinkle vegan cheese on top.
5. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
6. Remove from the oven and garnish with fresh cilantro. Serve with sliced avocado and lime wedges.

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