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- 4 medium summer squash, sliced - 2 cups corn kernels (fresh or frozen) - 1 cup black beans, drained and rinsed - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 small red onion, diced - 2 cloves garlic, minced The main ingredients create a colorful base. Summer squash brings a soft texture, while corn adds sweetness. Black beans give protein and fiber. The bell peppers add crunch and flavor, and the onion and garlic boost the dish's aroma. - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder - 1 cup shredded cheddar cheese - 1 cup crumbled queso fresco Seasonings are key. Cumin offers warmth, while smoked paprika gives a nice depth. Chili powder adds a hint of spice. The cheeses melt beautifully, creating a creamy top layer. They also enhance the overall flavor profile. - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro for garnish Olive oil helps in cooking the veggies and adds healthy fats. Use salt and pepper to enhance all the flavors. Fresh cilantro adds a pop of color and freshness at the end. For the full recipe, refer to the complete details. Enjoy making this vibrant and tasty dish! - Step 1: Preheat your oven to 375°F (190°C). - Step 2: Heat olive oil in a skillet and sauté onions and garlic. Start by preheating your oven. This step is key to getting that perfect bake. While the oven warms, grab a skillet and pour in some olive oil. Heat it over medium heat. When the oil is hot, add the diced red onion and minced garlic. Sauté them until the onion is soft and clear. This usually takes about 3 to 4 minutes. The smell will be wonderful! - Step 3: Add summer squash and bell peppers, seasonings, and sauté. - Step 4: Combine sautéed veggies with corn and black beans. Next, add the sliced summer squash and diced red and green bell peppers to your skillet. Don't forget the seasonings! Sprinkle in ground cumin, smoked paprika, and chili powder. Stir and sauté everything for about 5 minutes, until the squash starts to soften. Season with salt and pepper to taste. After that, combine your sautéed veggies with corn and black beans in a large bowl. Mix well to make sure every bite is packed with flavor. - Step 5: Layer half of the mixture into a casserole dish with cheese. - Step 6: Top with remaining mixture and cheese. - Step 7: Cover with foil and bake, then uncover and finish baking. Now, it's time to build your casserole! Grease a 9x13 inch baking dish. Layer half of the veggie mixture into the bottom. Sprinkle half of the shredded cheddar cheese on top. Next, add the rest of the veggie mixture. Finish by topping it with the remaining cheddar cheese and crumbled queso fresco. Cover the dish with aluminum foil and bake for 20 minutes. After that, remove the foil and bake for another 10 to 15 minutes, until the cheese is bubbly and golden. For the full recipe, refer to the earlier section. Enjoy your delicious Tex Mex Summer Squash Casserole! To get the best texture, let your casserole rest after baking. This makes it easier to serve. You can adjust the seasoning to fit your taste. If you like spice, add more chili powder or cumin. I love to serve this casserole with fresh guacamole or salsa on the side. The cool, creamy guacamole adds a nice touch. You can also pair it with crunchy tortilla chips for extra fun. The crunch and flavor contrast make each bite exciting. For a beautiful finish, garnish the casserole with fresh cilantro before serving. It adds color and flavor. Serve the casserole straight from the baking dish for a rustic look. This makes it feel cozy and homey, just like a family meal. Plus, it invites everyone to dig in! If you want the full recipe, check it out above! {{image_2}} You can easily boost the protein in this casserole. Incorporate cooked chicken or ground beef for a heartier meal. This addition makes it more filling and satisfying. If you prefer a meat-free option, try using tofu or tempeh. These plant-based proteins soak up the casserole’s flavors well. Cheese brings creaminess and flavor to the dish. You can substitute cheddar with pepper jack for a spicier kick. This swap adds a fun twist to the casserole. For a unique taste, mix different cheeses. Combining mozzarella with cheddar gives a lovely melt and flavor. Feel free to play with the vegetables in your casserole. You can swap zucchini for summer squash. This change gives a different texture while keeping things fresh. Also, adding other favorite veggies, such as mushrooms or spinach, enhances the flavor. Each ingredient adds its special touch to the dish. For the full recipe, check out the complete guide. You can freeze the casserole for later use. First, let the casserole cool completely before you freeze it. This step prevents ice crystals from forming. Next, store it in an airtight container. It will last up to 3 months in the freezer. When you are ready to eat it, simply thaw it in the fridge overnight. Storing leftovers is easy. Keep the casserole in the refrigerator for up to 3-4 days. Make sure to cover it well to keep it fresh. When you're ready to enjoy your leftovers, reheat them in the oven or microwave. This way, you keep the taste and texture intact. Reheating is best done in the oven. This method helps keep the texture just right. Preheat your oven to 350°F (175°C). Cover the casserole with foil to stop it from drying out. Heat for about 15-20 minutes or until it is warm all the way through. Enjoy it just like you did when it was fresh! You can serve this casserole with a variety of sides. Here are some ideas: - Fresh guacamole for a creamy texture. - Tortilla chips for a crunchy bite. - A light salad with lime dressing. - Mexican rice for a hearty addition. - Grilled corn on the cob for a sweet touch. These sides enhance the flavors and make the meal more fun. Yes! You can prep this casserole in advance. Follow these steps: - Make the casserole as usual but stop before baking. - Cover it tightly and store it in the fridge for up to 24 hours. - When ready to bake, just add a few extra minutes to the baking time. - You can also freeze it for up to three months. Thaw overnight in the fridge before baking. This makes it easy for busy days! Yes, this recipe is gluten-free! Most of the ingredients are naturally gluten-free. - Always check labels on canned goods like black beans and corn. - If you want to be extra safe, use fresh ingredients and avoid any processed items. You can enjoy this dish without worrying! Adjusting the spice level is simple. Here’s how: - Reduce the chili powder for less heat. - Add more cheese to mellow out the spice. - Serve with sour cream or yogurt for a cooling effect. - For more heat, add diced jalapeños or a pinch of cayenne pepper. You can make this dish just right for your taste! Making this casserole vegan is easy! Here are some swaps: - Replace cheddar cheese with vegan cheese. - Use nutritional yeast for a cheesy flavor. - Substitute olive oil with a plant-based butter. - Ensure black beans and corn are free from animal products. These changes keep the dish tasty and plant-based! For the full recipe, check out the earlier sections. This blog post covered how to make a tasty Tex Mex Summer Squash Casserole. We discussed the key ingredients, from fresh veggies to cheese, and shared easy instructions. You learned tips for perfecting your dish, ideas for variations, and storage info. Remember, you can adjust flavors and ingredients to fit your taste. Enjoy sharing this meal with friends or family, and don't hesitate to get creative! Your casserole will surely impress and satisfy.

Tex Mex Summer Squash Casserole

Savor the flavors of summer with this Tex Mex Summer Squash Casserole! Packed with fresh summer squash, sweet corn, black beans, and plenty of cheese, this dish is a delicious and hearty way to enjoy seasonal veggies. Perfect for family gatherings or a tasty weeknight dinner, it’s easy to make and bursting with flavor. Click to discover the full recipe and impress your guests with this delightful casserole!
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Ingredients
  

4 medium summer squash, sliced

2 cups corn kernels (fresh or frozen)

1 cup black beans, drained and rinsed

1 red bell pepper, diced

1 green bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1 cup shredded cheddar cheese

1 cup crumbled queso fresco

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet, heat the olive oil over medium heat. Add the diced red onion and garlic, sautéing until the onion is translucent (about 3-4 minutes).

      Add the sliced summer squash, diced red and green bell peppers, cumin, smoked paprika, and chili powder to the skillet. Sauté for another 5 minutes until the squash begins to soften. Season with salt and pepper.

        In a large mixing bowl, combine the sautéed vegetable mixture with the corn kernels and black beans. Mix well.

          Layer half of the vegetable mixture into a greased 9x13 inch casserole dish. Sprinkle half of the shredded cheddar cheese evenly over the top.

            Add the remaining vegetable mixture on top and finish with the rest of the cheddar cheese and crumbled queso fresco.

              Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes.

                Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

                  Once done, remove from the oven and let it sit for 5 minutes before serving.

                    Garnish with fresh cilantro before serving.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

                        - Presentation Tips: Serve the casserole in the baking dish, and place a small bowl of fresh guacamole or salsa on the side for added flavor.