This black bean quinoa casserole is so easy to make and is great for weeknight meals! All you need is a handful of pantry ingredients and your favorite taco toppings to prepare this easy vegetarian recipe.
Recipe features
- Diet-friendly: vegetarian, nut-free, gluten-free, soy-free
- No dicing or chopping required, just dump and bake
- Quick & easy to make using mostly pantry staples
- Easy to customize
If you like my vegetarian black bean enchiladas, Southwest 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.
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.
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 Instant pot black beans would go well in this recipe.
- 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.
Instructions
To make this recipe, simply:
- Preheat the oven to 350 degrees.
- Rinse quinoa in a fine mesh sieve for 30 seconds. This will cut down on any bitterness that the quinoa may have.
- 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. Make sure to drain off any extra liquid.
- 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.
- Add mixture to a two quart baking dish. Sprinkle with reserved cheese.
- Bake for 20 minutes, or until cheese is melted and turning golden.
Customization ideas
- Protein: For extra protein, add in vegan tempeh taco meat or tofu chorizo for extra vegetarian protein.
- Extra veggies: 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.
- Leafy greens: Mix in two handfuls fresh spinach for a good vegetarian source of iron.
- Toppings: Avocado, cilantro and salsa are my favorite toppings.
- Beans: Kidney beans, pinto beans or red beans work well in place of black beans.
Recipe FAQ
Let cool to room temp, then cover the baking dish with foil or a lid. Keep refrigerated for 3-4 days for best quality. Reheat individual portions in the microwave. Reheat the entire casserole in the oven at 325 degrees F for 10-15 minutes, or until the cheese is melted.
Yes, just replace shredded cheese with your favorite vegan cheese.
You can make the quinoa filling 1-2 days in advance and refrigerate it until ready to use. Just add an extra 5 minutes to the cook time to allow the quinoa to warm up.
Yes, you can use an equal amount of white or brown rice in place of quinoa.
Looking for more easy meals?
Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!
Vegetarian Black Bean Quinoa Casserole
- Medium saucepan
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, see note #1
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ 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. Drain off any excess liquid.
- 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 15 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.
Video
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.
- Storage and reheating: Let cool to room temp, then cover the baking dish with foil or a lid. Keep refrigerated for 3-4 days for best quality. Reheat individual portions in the microwave. Reheat the entire casserole in the oven at 325 degrees F for 10-15 minutes, or until the cheese is melted.
- 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.
Kristi
This turned out great! It is hard to find something my entire family (husband and 3 kids) enjoys. We will be having this regularly.
Cassidy Reeser
I'm happy to hear that! Thanks for the review.
Steph Oz
I followed the instructions, but it came out more like quinoa and black bean soup rather than casserole. I drained all cans and all broth was absorbed by the quinoa. The mixture did not seem too liquid until I added the tomatoes and enchilada sauce.I think limiting the enchilada sauce and the fire roasted tomatoes might help, but it is not likely I will make it again.
Cassidy Reeser
I’m sorry to hear that it didn’t work out for you!
Allison
Wow...this is so delicious! Followed the recipe exactly, and it was perfect. We froze some filling for a second casserole later. Husband approved too!
Cassidy Reeser
So glad that you liked it! Thank you 🙂
Belen
This was so delicious! I didn’t have corn so I used zucchini. And I didn’t have enchilada sauce so I used a can of tomato sauce and 1/2 teaspoon of taco seasoning. Because I subbed sauce, cook time was around 40 mins!
Thank you sharing this recipe with us!!!!
Cassidy Reeser
Sounds like you made delicious swaps, thanks for making the recipe! 🙂
Lisa
Hi, is the nutritional info provided per serving or foe the entire recipe?
Thank you
Lisa
Cassidy Reeser
Hi Lisa, the nutrition info is for one serving (one fifth) of the casserole.
Natalie
Been looking for a way to include more quinoa in my diet. This recipe looks great! I'm making it as I type. 🙂 One strange thing I've noticed is that my quinoa package calls for 1.5c liquid for 1c quinoa; this recipe asks for 3c liquid. I'm curious to see how that will turn out.
Cassidy Reeser
Hi Natalie, I am curious to hear how it turned out. I should note in the recipe that you can drain off any excess liquid if the quinoa doesn't soak it all up (though in my experience it usually does)- I'll update it now to mention that!