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This Vegan Mexican Casserole is packed with flavor and protein, making it a satisfying and nutritious meal. It's perfect for a cozy dinner or for feeding a crowd.

Ingredients: 2 cups cooked quinoa. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 bell pepper, diced. 1 onion, diced. 2 cloves garlic, minced. 1 can 15 oz diced tomatoes. 1 cup salsa. 1 tsp chili powder. 1 tsp cumin. 1/2 tsp smoked paprika. Salt and pepper to taste. 1 cup vegan cheese, shredded optional. Fresh cilantro, for garnish.

Instructions: Preheat the oven to 375F 190C. In a large skillet, saut the onion, bell pepper, and garlic until softened. Add the cooked quinoa, black beans, corn, diced tomatoes, salsa, chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Stir until well combined and heated through. Transfer the mixture to a greased casserole dish. Sprinkle vegan cheese on top if desired. Bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and bubbly. Garnish with fresh cilantro before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

Mexican Chicken Casserole is a hearty and tasty dish that can feed a lot of people. It has Mexican spices on the black beans, corn, tomatoes, cheese, and tender shredded chicken. It's a very tasty and filling meal. Adding sour cream makes it creamier, and adding fresh cilantro gives it a burst of freshness.

Ingredients: 2 cups cooked shredded chicken. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 10 oz diced tomatoes with green chilies, drained. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 1/2 cup sour cream. 1/4 cup chopped fresh cilantro. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. Tortilla chips, for serving.

Instructions: Turn on your oven and heat it up to 375F 190C. Shred the chicken and put it in a large bowl. Add the black beans, corn, diced tomatoes with green chilies, cheddar cheese, Monterey Jack cheese, sour cream, chopped cilantro, chili powder, cumin, salt, and pepper. Combine well. Put the mix into a 9x13-inch baking dish that has been greased. Put the mixture in the baking dish and spread it out evenly. After the oven is hot, bake for 25 to 30 minutes, or until everything is hot and bubbly. If you want, you can serve it hot with tortilla chips on the side and extra chopped cilantro on top.

Prep Time: 15 minutes

Cook Time: 30 minutes