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Vegan Mexican Casserole with Extra Avocado
Created by: Howcan Team
Ingredients
- 1 cup of quinoa
- 1 cup of black beans
- 1 cup of corn kernels
- 1 red bell pepper, diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- 1/2 teaspoon of paprika
- 1 can of diced tomatoes
- 1/2 cup of tomato sauce
- 2 avocados, sliced
- 1/2 cup of vegan cheese, shredded
- 1/4 cup of fresh cilantro, chopped
- Salt and pepper to taste
- 1 tablespoon of olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the diced onion and red bell pepper, and sauté for 5 minutes until softened.
- Add the minced garlic, cumin, chili powder, and paprika, and cook for an additional 2 minutes.
- Stir in the quinoa, black beans, corn, diced tomatoes, and tomato sauce. Season with salt and pepper to taste. Cook for 5 minutes, stirring occasionally.
- Transfer the quinoa mixture to a greased 9x13 inch baking dish and spread it out evenly.
- Arrange the sliced avocados on top of the quinoa mixture.
- Sprinkle the shredded vegan cheese over the avocados.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
- Serve hot and enjoy!
The Vegan Mexican Casserole is a flavorful and hearty dish that has gained popularity in recent years, especially among those following a plant-based diet. This dish is a fusion of traditional Mexican flavors and vegan ingredients, making it a delicious and satisfying meal for vegans and non-vegans alike. The addition of extra avocado adds a creamy and rich texture, as well as a boost of healthy fats and nutrients. Originating in the vibrant culinary landscape of Mexico, this casserole has been adapted to cater to the growing demand for vegan alternatives. Chefs and home cooks alike have put their own spin on this dish, incorporating a variety of fresh and colorful ingredients such as black beans, corn, bell peppers, and a medley of Mexican spices. One renowned restaurant that has perfected the Vegan Mexican Casserole with extra avocado is located in the heart of Mexico City. Their version features layers of corn tortillas, savory black beans, roasted vegetables, and a generous amount of creamy avocado, all baked to perfection. The dish is then topped with a zesty tomato salsa and a sprinkle of fresh cilantro, creating a harmonious blend of flavors and textures. To make the best Vegan Mexican Casserole with extra avocado, it's essential to use ripe, buttery avocados that will add a luscious creaminess to the dish. Additionally, incorporating a homemade enchilada sauce or salsa can elevate the flavors and provide an authentic Mexican taste. For a twist on the traditional casserole, some chefs also recommend adding a layer of dairy-free cheese or a dollop of vegan sour cream before serving. Whether enjoyed at a bustling Mexican eatery or prepared at home with a personal touch, the Vegan Mexican Casserole with extra avocado is a delightful and wholesome dish that celebrates the vibrant flavors of Mexican cuisine while embracing the benefits of a plant-based lifestyle.
60 min
6
380 calories
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