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Easy Mexican Casserole Recipe (Gluten and Dairy-Free)

If you’re looking for a hearty and comforting meal that caters to special dietary needs, this Easy Mexican Casserole is a perfect choice. Packed with vibrant flavours, wholesome ingredients, and a satisfying texture, this casserole is not only gluten and dairy-free but also incredibly simple to prepare. It’s an ideal dish for family dinners, meal prep, or even entertaining guests who appreciate delicious food without the gluten and dairy.

Ingredients

• 400g (14oz) canned black beans, rinsed and drained
• 400g (14oz) canned diced tomatoes
• 300g (10oz) corn kernels (frozen or canned)
• 1 red onion, diced
• 2-3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chilli powder (adjust to taste)
• Salt and pepper, to taste
• 250g (9oz) quinoa, rinsed (or gluten-free rice)
• 600ml (2½ cups) vegetable broth or water
• Fresh coriander (cilantro), for garnish
• Avocado, for serving
• Lime wedges, for serving

Instructions

1. Preheat the Oven: Begin by preheating your oven to 180°C (350°F). This allows for a nice even cooking temperature once your casserole is assembled.

2. Prepare the Quinoa: In a pot, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce to a simmer, cover, and cook for around 15 minutes or until the quinoa is fluffy and the liquid has absorbed. Set aside.

3. Sauté the Vegetables: In a large frying pan, add a splash of olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the garlic, red bell pepper, and green bell pepper, cooking for an additional 5 minutes until soft.

4. Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, black beans, corn, diced tomatoes, cumin, smoked paprika, chilli powder, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.

5. Transfer to Baking Dish: Pour the mixture into a greased baking dish, spreading it out evenly. If desired, you can sprinkle a little extra smoked paprika or fresh herbs on top for added flavour.

6. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until heated through and the top is slightly golden.

7. Serve: Once out of the oven, let it sit for a few minutes before serving. Garnish with fresh coriander and serve with slices of avocado and lime wedges on the side.

Tips for Customisation

• Protein Boost: For those looking to add more protein, consider adding cooked chicken or turkey, or even tofu or tempeh for a plant-based option.
• Vegetable Variations: Feel free to mix in or substitute other vegetables such as zucchini, spinach, or mushrooms based on your preference or what you have on hand.
• Spice It Up: If you enjoy a bit of heat, add diced jalapeños or a pinch of cayenne pepper to the mix.

Conclusion

This Easy Mexican Casserole is a versatile and delicious meal that everyone will love, regardless of dietary restrictions. With its combination of flavours and textures, it’s sure to become a staple in your meal rotation. Whether you’re meal prepping for the week or looking for a quick weeknight dinner, this casserole provides satisfying nourishment that’s both gluten and dairy-free. Enjoy the vibrant tastes of Mexico right at your dinner table!

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