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To make Tex Mex Summer Squash Casserole, you will need: - 4 medium summer squash, thinly sliced - 2 cups corn kernels (fresh or frozen) - 1 cup black beans, thoroughly drained and rinsed - 1 red bell pepper, finely diced - 1 green bell pepper, finely diced - 1 small red onion, finely diced - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder - 1 cup shredded sharp cheddar cheese - 1 cup crumbled queso fresco - 2 tablespoons extra virgin olive oil - Salt and freshly ground black pepper to taste - Fresh cilantro leaves, roughly chopped, for garnish Using fresh ingredients brings bright flavors and crisp textures. Fresh summer squash and bell peppers add a sweet taste. They also provide a nice crunch. Frozen corn can be handy and still delicious. It saves time and reduces waste. Just make sure you thaw it first. Summer squash is low in calories and high in nutrients. It contains vitamins A and C, which are great for your skin and eyes. The fiber in summer squash helps with digestion. It can fill you up without adding too many calories. Plus, it’s a fun way to get more veggies into your meals! Start by gathering all your ingredients. You'll need summer squash, corn, black beans, and bell peppers. Dice the red and green bell peppers and the red onion. Mince the garlic. Slice the summer squash thinly, so it cooks evenly. This step sets you up for success. Heat a large skillet over medium heat. Add the olive oil and let it warm up. Toss in the diced onion and garlic. Cook until the onion is soft and smells good, about 3-4 minutes. Then, add the sliced squash and bell peppers. Stir in cumin, paprika, and chili powder. Cook for another 5 minutes until the squash is slightly soft. Season with salt and pepper to taste. Grab a large mixing bowl. Combine the cooked vegetables with corn and black beans. Mix well. Grease a 9x13 inch casserole dish. Spread half of the veggie mix in the dish. Layer half of the sharp cheddar cheese on top. Then, add the rest of the veggie mix. Finish with the remaining cheese and crumbled queso fresco. Cover the dish with aluminum foil. Place it in your preheated oven at 375°F (190°C). Bake for 20 minutes to let the flavors combine. After 20 minutes, remove the foil. Continue baking for another 10-15 minutes until the cheese is bubbly and golden. Let the casserole rest for 5 minutes before serving. This helps the layers set nicely. Don't forget to sprinkle fresh cilantro on top right before serving. Enjoy this tasty dish! For the complete recipe, check the Full Recipe section. To bake the casserole just right, start with a preheated oven at 375°F (190°C). This ensures even cooking. Cover the dish with foil for the first 20 minutes. This helps the flavors blend well. After that, remove the foil to let the cheese brown. Bake for another 10-15 minutes until the cheese is golden. Trust me, the bubbling cheese is a sign of a tasty dish. To enhance the flavor, consider these ideas: - Fresh Herbs: Add fresh cilantro or parsley just before serving. - Spices: A pinch of cayenne can kick up the heat. - Seasoning: Don’t skip salt and black pepper; they bring life to the dish. - Sour Cream: A dollop on each serving adds creamy richness. You can easily adapt this casserole for different diets. - Gluten-Free: All the ingredients are naturally gluten-free. - Dairy-Free: Replace cheese with vegan cheese or skip it altogether. - Protein Needs: Add cooked chicken or turkey for extra protein. These swaps make sure everyone can enjoy this delicious meal. For the full recipe, check out the detailed guide! {{image_4}} You can boost your Tex Mex Summer Squash Casserole by adding proteins like chicken or turkey. Just cook the meat first, then mix it into the veggie blend. Use about 1 to 1.5 cups of cooked, shredded chicken or turkey. This addition makes the meal heartier and more filling. If you want a vegetarian version, skip the meat and use more beans. Black beans add protein and flavor. For vegan options, replace cheese with a plant-based cheese or nutritional yeast. You can also use coconut yogurt for a creamy texture. These swaps keep the dish tasty and satisfying. Cheese can change the dish's flavor. Try pepper jack cheese for a spicy kick. Or, use feta for a tangy twist. A blend of mozzarella and cheddar creates a rich, gooey texture. Don't be afraid to mix and match your favorite cheeses to find your perfect flavor. For the full recipe, check out the details above. To keep your Tex Mex Summer Squash Casserole fresh, store it in an airtight container. Make sure to let it cool to room temperature first. Place it in the fridge where it will stay good for up to four days. If you want to keep it longer, freezing is a great option. When you're ready to enjoy leftovers, the best way to reheat is in the oven. Preheat your oven to 350°F (175°C). Cover the casserole with foil to keep it moist. Bake for about 20 minutes, or until heated through. If you prefer, you can microwave individual portions for about 2-3 minutes. To freeze the casserole, wrap it tightly in plastic wrap and then in foil. This helps prevent freezer burn. It can last for up to three months in the freezer. When you want to eat it, thaw it in the fridge overnight. Then, reheat in the oven as mentioned above. Enjoy your flavorsome meal any time you wish! For the full recipe, check the link above! Yes, you can make this casserole ahead. Prepare it up to the baking step. Cover it tightly and store it in the fridge. When you're ready to bake, allow it to sit at room temp for a bit. This helps it cook evenly. Bake as directed, but add a few extra minutes to the time. This casserole pairs well with many sides. Here are some great options: - Fresh guacamole - Colorful salsa - A crisp green salad - Tortilla chips for crunch - Mexican rice for a hearty meal To spice up your casserole, try these options: - Add more chili powder or diced jalapeños - Mix in some hot sauce before baking - Use pepper jack cheese instead of cheddar - Top with sliced fresh chilies before serving Yes, you can swap corn for other veggies. Consider using: - Diced zucchini for more squash flavor - Chopped spinach for added greens - Bell peppers for extra crunch - Mushrooms for a hearty texture These changes keep the dish fresh and exciting. For the full recipe, check out the earlier section. This blog post covered all you need to know about Tex Mex Summer Squash Casserole. We explored fresh and frozen ingredients, along with their nutritional benefits. I shared step-by-step cooking and baking tips to ensure your casserole turns out perfect. You can also modify recipes to meet various dietary needs. In the end, this dish is versatile and fun. Enjoy making it your way while savoring its delicious flavors. Your kitchen is ready for a tasty new creation.

Tex Mex Summer Squash Casserole

Savor the flavors of summer with this Tex Mex Summer Squash Casserole that's a fiesta for your taste buds! Packed with vibrant veggies, black beans, and topped with melted cheese, this dish is easy to prepare and perfect for sharing. Bake it for a delightful family meal or a crowd-pleasing side. Ready to bring some color to your table? Click through to explore this delicious recipe and impress your guests!
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Ingredients
  

4 medium summer squash, thinly sliced

2 cups corn kernels (fresh or frozen)

1 cup black beans, thoroughly drained and rinsed

1 red bell pepper, finely diced

1 green bell pepper, finely diced

1 small red onion, finely diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1 cup shredded sharp cheddar cheese

1 cup crumbled queso fresco

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper to taste

Fresh cilantro leaves, roughly chopped, for garnish

Instructions
 

Begin by preheating your oven to 375°F (190°C) to ensure it's ready for baking.

    In a large skillet, pour in the olive oil and heat it over medium flame. Add the diced red onion and minced garlic, sautéing them until the onion becomes translucent and fragrant, about 3-4 minutes.

      Introduce the sliced summer squash along with the diced red and green bell peppers to the skillet. Sprinkle in the ground cumin, smoked paprika, and chili powder. Continue to sauté this mixture for another 5 minutes, or until the squash softens slightly. Season with salt and pepper to your liking.

        In a spacious mixing bowl, combine the sautéed vegetable mixture with the corn kernels and black beans, stirring until everything is well blended.

          Layer half of the vegetable mixture into a greased 9x13 inch casserole dish, spreading it evenly. Top this layer with half of the shredded cheddar cheese, allowing it to melt perfectly as it bakes.

            Carefully add the remaining vegetable mixture on top of the first layer, followed by the rest of the cheddar cheese and crumbled queso fresco. This will create a delicious cheesy topping once baked.

              Cover the casserole tightly with aluminum foil and place it in the preheated oven. Bake for 20 minutes to help all the flavors meld together.

                After 20 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese has melted, bubbling delightfully, and has turned a beautiful golden brown hue.

                  Once the casserole is done, carefully take it out of the oven and allow it to rest for 5 minutes before serving. This resting time helps the layers set.

                    Just before serving, sprinkle with freshly chopped cilantro for a burst of color and flavor.

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

                        - Presentation Tips: Serve the casserole directly in the baking dish for a rustic presentation. Accompany it with a small bowl of fresh guacamole or vibrant salsa on the side to elevate the dining experience. Add a sprinkle of extra cilantro on top for an appealing finish.