Vegetarian Black Bean Quinoa Casserole

This vegetarian black bean quinoa casserole is great for weeknight dinners! All you need is a handful of pantry ingredients and your favorite taco toppings to prepare this easily customizable recipe.

I first made this recipe a few years ago for an assignment during my dietetic internship at a hospital. It was such a hit among the patients that it got added to the regular menu at the hospital!

Fast forward a few years and all I want is an easy meal with minimal prep. That’s when I remember this quinoa casserole. It doesn’t require any dicing or chopping and I usually have most of the ingredients on hand.

To make this recipe all you have to do is cook quinoa, combine it with a few pantry staples, and bake until hot and cheesey.

The result? A cheesey, taco-seasoned quinoa casserole that even the picky eaters will love!

If you like my vegetarian black bean enchiladas, vegan quinoa taco salad or rice and beans, then you’ll probably want to make this recipe too. Like most of the recipes on the blog, this recipe is easy to customize.

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Ingredients

The ingredient list is super flexible. You can add veggies, swap cheeses, etc. See more customization ideas below.

• Quinoa: I used white quinoa in this recipe. Red or a blend of quinoa colors will work.
• Black beans: You can use canned black beans or cook them from dry. My refried black beans would go well in this recipe (just skip the part where you mash the beans).
• Canned fire-roasted tomatoes: Regular canned tomatoes will also work.
• Diced green chiles: These add a lightly spicy flavor. 
• Corn: Frozen corn or canned corn will work. If using frozen corn you do not need to thaw it first.
• Enchilada sauce: Use red enchilada sauce and choose a heat that meets your spice preferences. 
• Mexican blend cheese: This usually includes cheddar, colby and Montery jack cheeses. 
• Spices: Onion powder, garlic powder, chili powder and cumin.

How to Make

To make this recipe, simply:

1. Preheat the oven to 350 degrees.
2. Rinse quinoa in a fine mesh sieve for 30 seconds. This will cut down on any bitterness that the quinoa may have.
3. Combine rinsed quinoa with vegetable broth in a medium saucepan. Bring to a boil, then cover and reduce to a simmer for 15-20 minutes or until cooked through.
4. Combine all ingredients, except for 1 cup of cheese, in a large mixing bowl. Stir to combine. You can do this part in the baking dish if you want to cut down on dishes.
5. Add mixture to a two quart baking dish. Sprinkle with reserved cheese.
6. Bake for 20 minutes, or until cheese is melted and turning golden.

I like to top individual servings with salsa, avocado or guacamole, and diced jalapenos. Yum!

Customization ideas

• Looking for more protein? Add in vegan tempeh taco meat or tofu chorizo for extra vegetarian protein. 
• Sweet corn can be replaced with diced bell pepper, diced zucchini or other veggies. You can also just add extra veggies without removing the corn.
• Mix in two handfuls fresh spinach for a good vegetarian source of iron.
• Make it vegan by replacing Mexican blend cheese with vegan shreds or by omitting the cheese entirely.
• Top with avocado, cilantro and your favorite salsa.

Print Recipe

Vegetarian Black Bean Quinoa Casserole

This vegetarian casserole combines Mexican-inspired flavors with healthy ingredients like quinoa and black beans. No dicing or chopping required!

Prep Time20 mins

Cook Time25 mins

Servings: 5 servings

Calories: 444kcal

Author: Cassidy Reeser, RDN, LDN

Ingredients

• 1 cup dry quinoa
• 3 cups vegetable broth
• 1 can (15 ounces) diced fire roasted tomatoes
• 10 ounces red enchilada sauce
• 4 ounces diced green chiles
• 1 cup sweet corn frozen or canned
• 2 cups black beans (about 1.5 cans)
• 2 cups Mexican blend shredded cheese divided in half
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• optional toppings: avocado or guacamole, salsa, diced jalapeno, cilantro, lime

Instructions

• Preheat the oven to 350 degrees F.
• Rinse quinoa in a fine mesh sieve under running water for at least 30 seconds. This removes any bitterness that the quinoa might have.
• Combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil over medium-high heat. Reduce to a simmer over medium-low heat and cover with a lid. Simmer for 15-20 minutes, or until quinoa is cooked through.
• Combine all ingredients, except for 1 cup of cheese, in a large mixing bowl. Stir to combine.
• Add mixture to a two quart baking dish. Sprinkle with reserved cheese.
• Bake for 20 minutes at 350 degrees, or until cheese is melted and turning golden.
• Remove from oven and let cool for 5 minutes before serving. Serve topped with avocado or guacamole, fresh cilantro and salsa.

Notes

• Mexican blend cheese: Usually includes sharp cheddar, colby jack and Monterry jack. Any of these three cheese can be used in place of a cheese blend.
• Keeps for 3-4 days in the fridge.
• Freeze for later: Let thaw completely. Transfer individual portions into freezer safe containers. Freeze for up to 3 months. Let thaw completely in the fridge before reheating.

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