This healthy Mexican quinoa casserole is the perfect weeknight dinner – Just mix the ingredients together and throw it into the oven!
With just 5 minutes of prep work, you could even try it out for dinner tonight!
The recipe is super easy to make and is sure to satisfy both meat eaters and vegetarians.
High in protein, it’s a meatless meal that’s filled with superfoods such as black beans, quinoa, and red peppers, yet tastes like pure comfort food at the same time ♥.
The best part is that you don’t need to cook the quinoa beforehand, which saves you time and also means fewer dishes to clean.
Serve it in bowls or on plates – the casserole is firm enough to slice into squares.
It also makes a delicious savory breakfast!
I adapted this quinoa casserole from an unlikely source: Banana Bread Quinoa Breakfast Bars.
Proof I do sometimes think about other things besides chocolate and dessert. The recipe takes just three easy steps, which I’ve posted below with accompanying photos.
Step-By-Step Photos:
Step One:
Gather all of your ingredients.
Line an 8×8 pan with parchment paper, and preheat the oven to 350 F.
Step Two:
Combine all ingredients in a large bowl.
Stir together until well-mixed, then spread the quinoa mixture evenly into the prepared pan.
Step Three:
Bake 28 minutes on the oven’s center rack.
Turn off the heat, and let sit in the closed oven to firm up. Serve hot, or cover and refrigerate overnight.
Leftovers can be refrigerated 3-4 days.
While I’ve only made this quinoa casserole as listed, please feel free to experiment with other ingredients or spices.
You can try substituting chopped carrots for the corn, zucchini for the bell pepper, white beans or even lentils for the black beans, or perhaps even rice for the quinoa.
Leftover beans? Make these easy Black Bean Burgers
With any recipe, whether it be mine or someone else’s, it’s always a good idea to make the recipe exactly as written the first time so you know what it’s supposed to taste like.
Then you can experiment and see how using different ingredients changes the taste and texture of the recipe.
Edible experiments can be a risk, but sometimes that risk pays off big time!
In this particular case, I took a risk by adapting a dessert recipe to make a savory one… and I could not be happier with the results.
Cheesy Mexican Black Bean Quinoa Casserole
Ingredients
- 1 cup uncooked quinoa
- 2 tsp chili powder
- 1/2 tsp cumin powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 can black beans, or 1 1/2 cups cooked
- 1 can corn, or 1 1/2 cups cooked
- 1 cup crushed tomatoes, canned or fresh
- 1 bell pepper, diced (1 cup)
- 1/2 cup onion, diced
- 1 cup cheese, such as Daiya vegan, OR nutritional yeast
- 1 cup water
Instructions
- Preheat oven to 350 F. Line an 8-inch pan with parchment paper, and set aside. Drain the beans and corn. In a large bowl, combine all ingredients until well-mixed. Spread into the prepared pan, and bake on the center rack 28 minutes. Without opening the oven door even a little, turn off the heat and let the casserole sit in the closed oven for an additional 25 minutes. Remove, and serve. The casserole will firm up more overnight as well – store leftovers covered in the fridge for 3-4 days.Instant Pot Version: Add an extra 1/2 cup of water and set it to manual for 8 minutes. Thanks to reader Louise who came up with this version and left a comment to let us know it can be made in an instant pot!View Nutrition Facts
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More Healthy Savory Recipes:
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Blog Update:
There are some exciting things coming to the blog in the next few months, including a brand new ebook coming out very soon that may or may not be 100% devoted to breakfast recipes! I’ve also hired a full-time media director and updated the FAQ page:
Hi! This sounds great, but I can’t eat tomatoes. Do you have any suggestions for a substitute?
As Katie mentioned in the post, you can feel free to experiment with substitutions as long as you are okay with taking a risk, and be sure to report back if you do try substitutions.
Nancy, I haven’t tried this yet but maybe the Nomato sauce from the blog “Southern In-Law” could work here? It seems very versatile.
Try a Romanesque sauce made with red peppers instead.
This sounds fabulous, with all the allergies in this family and all I have to do is chop up carrots to replace the corn! I’m in heaven and can’t wait to try it…..have to go to the store, we are out of black beans.
We made this last night for dinner and were so excited to have leftovers for breakfast this morning. It was so delicious. My quinoa didn’t come out as tender as I would have liked, but it could just be our oven. Perfect weekly dinner or breakfast casserole with a fried egg added to the top.
Hi Katie,
I”m a TX fan and follower. We have some similar stories, as I’m sure you here often. I wanted to thank you today for sharing and let you know what it means to so many. I don’t often get to try each of your recipes, but those I am able to make are always so good. Today I’m thanking you because money that was supposed to come in didn’t. We used pretty much our last basics for last nights meak, which turned out horribly gross. Leaving no left overs for today. We weren’t concerned since money was supposed to come in, no biggie right.? This morning, no money in our account meant no grocery shopping for much needed necessaties. Reading my email, I see your latest blog. Reading the list of ingredients…I have just enough (or at least most of enough) of most ingredients to make this! I’m so thankful. God has once again used you to give us a creative way to use what we have. I know I’m not alone in reminding you how God uses your blogs to love on his children. Thank you for being consistent. In sharing and creating. Keep it up! Thank you!
Sending you well wishes and good luck, Vanessa. So glad the quinoa could help, even if in a small way.
So easy! I cannot wait to make this. Quick, easy and barely any mess…this is a dream meal.
Just made this last night. So good! I bet it could be adapted in lots of ways. Very tasty!
Looks amazing. Just wondering, recipe says to prepare pan with parchment but photo with removed chunk does not show parchment paper. I will definitely try it this week! I will use 4% Allegro cheese.
I used parchment just on the bottom of the pan. I think that’s what is meant here.
I didn’t use any parchment paper at all and it was fine.
This looks really great, I am going to try it for tea on Friday. Can you please let me know if you drain the beans or add them with their liquid?
Katie, I love your blog, I have been following it now for a few years; its where I get all my great oatmeal recipes and ideas.
I also loved your blog about starting a blog, it is something I have always wanted to do and you have made it look so easy, I am still a little nervous about starting tho.
Yes be sure to drain the cans.
I added some green chilies that we had in the freezer. That always makes Mexican food even more yummy.
I just made this. Instead of baking it, I tossed everything but the cheese into the slow cooker for two hours. Plus, I used 2 C of water instead of just 1 C. I prefer my quinoa a little more tender. I sprinkled the grated cheese on top of my bowl of it. Very good!