Vegetarian Black Bean Quinoa Casserole (Dump and Bake!) Recipe
This Vegetarian Black Bean Quinoa Casserole is a wholesome, flavorful one-dish meal perfect for a healthy dinner. Combining protein-rich quinoa and black beans with vibrant Mexican-inspired flavors, it’s a comforting casserole that’s easy to prepare by simply combining ingredients and baking until bubbly and delicious. Topped with melty Mexican blend cheese and optional fresh garnishes like avocado and salsa, it offers a nutritious vegetarian option packed with fiber and protein.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 cup dry quinoa
- 1 and 1/4 cups vegetable broth
- 10 ounce can diced tomatoes and green chiles
- 10 ounce can red enchilada sauce
- 15 ounce can black beans, drained and rinsed (about 1.5 cups)
- 1 cup frozen sweet corn (canned or fresh also work)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
Cheese and Toppings
- 1 and 1/2 cups Mexican blend shredded cheese (sharp cheddar, colby jack, Monterey jack blend recommended)
- Optional toppings: avocado or guacamole, salsa, diced jalapeno, cilantro, lime
Instructions
- Preheat and prepare quinoa: Preheat your oven to 375°F (190°C) and lightly oil a 9×13 inch baking dish. Rinse the quinoa thoroughly using a fine mesh sieve for about 30 seconds to remove any bitterness.
- Heat vegetable broth: Warm the vegetable broth either in a small pot on the stove until it just simmers or heat it briefly in the microwave. Hot broth helps quinoa cook evenly during baking.
- Combine ingredients: In the prepared baking dish, combine the rinsed quinoa, hot vegetable broth, diced tomatoes with green chiles, red enchilada sauce, black beans, sweet corn, chili powder, cumin, garlic powder, onion powder, and salt. Stir well to mix all ingredients evenly.
- First baking phase: Cover the baking dish tightly with foil and bake at 375°F on the middle oven rack for 30 minutes. After baking, carefully remove the foil and stir the mixture. The quinoa should be partially cooked but the casserole will still be somewhat liquidy.
- Second baking phase: Return the uncovered casserole to the oven and bake for an additional 15 minutes or until the quinoa is fully cooked and the excess liquid has evaporated, resulting in a firmer texture.
- Add cheese and melt: Sprinkle the Mexican blend shredded cheese evenly over the casserole, then bake again for 5 minutes until the cheese is melted, bubbly, and slightly golden.
- Cool and serve: Remove the casserole from the oven and let it cool for 5 minutes before serving. Garnish with optional toppings such as avocado or guacamole, fresh cilantro, salsa, diced jalapeno, and a squeeze of lime for added freshness and flavor.
Notes
- Mexican blend cheese typically includes sharp cheddar, colby jack, and Monterey jack. You can substitute with any of these individually if preferred. For a dairy-free version, use vegan cheese.
- Storage and reheating: Once cooled to room temperature, cover the casserole with foil or a lid and refrigerate for 3-4 days. Reheat individual servings in the microwave or reheat the whole dish in a 325°F oven for 10-15 minutes until cheese is melted.
- Freezing: Cool completely, then freeze individual portions in freezer-safe containers or cover the whole casserole tightly with foil and lid. Freeze for up to 3 months. Thaw in the fridge before reheating or add extra 10-15 minutes to bake time when reheating frozen casserole.
