If you’re looking to spice up your weeknight dinners, this Southwestern Quinoa Tamale Pie is the meal for you. It’s a delightful blend of vibrant flavors and textures, offering a hearty, plant-based twist on a classic tamale pie. Perfect for when you crave something comforting yet nutritious!
Quinoa is the star here, bringing a nutty flavor and protein punch. Make sure to rinse it well to avoid any bitterness. Olive oil is used for sautéing, adding a subtle richness. Onion and garlic lay the aromatic foundation, while red bell pepper contributes sweetness and a pop of color. Corn kernels bring a touch of natural sweetness and texture. Black beans are your hearty protein source, and diced tomatoes add moisture and tang. The spice blend of chili powder, cumin, and smoked paprika gives the dish its Southwestern flair. Salt and black pepper balance the flavors. Cheddar cheese melts to perfection on top, while cilantro and lime wedges give it a fresh finish.
This tamale pie pairs wonderfully with a simple green salad dressed in a tangy vinaigrette. You might also enjoy it with some tortilla chips for added crunch. For a refreshing drink, consider serving with a chilled glass of iced tea or a tangy lemonade.
Start by preheating your oven to 375°F. This sets the stage for baking the dish later. Rinse 1 cup of quinoa under cold water to remove its natural coating, which can taste bitter. Combine it with 2 cups of water in a saucepan, bring to a boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes until the water is absorbed and the quinoa is fluffy.
While the quinoa cooks, heat a tablespoon of olive oil in an oven-safe skillet over medium heat. Add the diced onion and minced garlic. Sauté for 3-4 minutes until they become translucent and fragrant. This is your aromatic base.
Add the diced red bell pepper, corn kernels, and black beans to the skillet. Cook for another 3 minutes, allowing the vegetables to soften and the beans to warm through. Stir in the diced tomatoes, chili powder, cumin, smoked paprika, salt, and black pepper. Mix everything well to combine these bold flavors.
Now, fold in the cooked quinoa into the vegetable mixture, ensuring everything is well distributed. Remove the skillet from the heat. Sprinkle 1 cup of shredded cheddar cheese evenly over the top. Place the skillet in your preheated oven and bake for about 15 minutes, or until the cheese is melted and bubbly. Once done, garnish with chopped cilantro and serve with lime wedges for an extra zing.
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