Black Bean Casserole with Quinoa
This post may contain affiliate links. Please read my disclosure.This incredible one-pot Black Bean Casserole is going to please the entire family! It’s vegetarian, gluten-free, packed with Mexican flavors, simple to throw together, and can be made in under 30 minutes!
I’m always looking for delicious one-pot meals — the kind that I can just stick in the oven, not worry about, and know that it will turn out to be absolutely delicious.
If you are a fan of enchiladas, I am confident you are going to love this easy cheesy quinoa and black bean casserole. The flavors are out of this world thanks to the Mexican spices, not to mention all the hearty goodness you get from the quinoa, corn, peppers, black beans, and gooey cheese.
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This is a lightened-up, healthy Mexican black bean casserole that you can enjoy completely guilt-free. Reminiscent of enchiladas, slightly spicy and super satisfying, full of black beans, veggies, and cheesy goodness. And the leftovers taste even better!
I like this twist on enchiladas because we’re using quinoa instead of tortillas – which makes this dish gluten-free as well. Also, by using quinoa we’re adding some extra protein and fiber, and you save on prep time because you don’t have to assemble individual enchiladas! Just throw everything into a pot, mix it up, and bake in your favorite casserole dish.
Super kid and family friendly, your mouth will water just thinking of this drool worthy dish!
Tools and Equipment You’ll Need
How to Make The Best Black Bean Casserole
Recipe Ingredients and Notes
- Quinoa: You can use any type of quinoa you like! White, Red, Black, or a tri-color quinoa would all work great.
- Sauce Ingredients: You’ll need tomato sauce, vegetable broth and a mix of Mexican spices: chili powder, ancho chili powder, chipotle chili powder, garlic powder, onion powder, dried oregano and salt.
- Veggies: I used corn, bell peppers, onions and green chiles, but you can add in any veggies you like!
- Black Beans: The star of this black bean casserole!
- Cheese: I used Mexican shredded cheese, but any shredded cheese you like will work well.
- Toppings: Diced fresh tomatoes and green onions round out this dish!
Step by Step Instructions
Step 1: Cook quinoa according to package directions. Meanwhile saute onion, peppers, corn, cumin, salt, black beans and green chiles in a pan.
Step 2: While that’s cooking, make the sauce: combine the tomato sauce, vegetable broth, chili powders (all 3 of them), garlic powder, onion powder, and dried oregano in a medium sauce pan over medium heat. Whisk to combine, then turn the heat down to low and let simmer 5 minutes.
Step 3: Mix quinoa, sauce and half of the cheese in the pan with the black bean / veggie mixture.
Step 4: Transfer the mixture to a casserole dish, top with cheese, and bake at 375 degrees for 15 minutes, or until the cheese is melted and bubbly. Top with diced tomatoes and green onions.
What Makes This Mexican Black Bean Casserole Healthy?
- Vitamins and Nutrients: Every bite of this black bean casserole is filled with lots of yummy nutrient-rich ingredients. You will get vitamin C, folate, vitamin K, zinc, iron, potassium, and more!
- Low Calorie: Each helping is large and only has 242 calories! How awesome is that?
- Fiber and Protein: The combination of fiber and protein is fantastic in this quinoa enchilada casserole. 12.2 grams of protein and 7.5 grams of fiber in each serving.
Will Kids Enjoy This Black Bean Enchilada Casserole?
This beautiful and vibrant black bean quinoa casserole was made with kids’ taste buds in mind. I wanted something that mine would eat well and enjoy the flavor of. It’s a huge hit, and I rarely come across a kid that doesn’t eat it.
How to Store and Keep
Make sure the black bean quinoa casserole has cooled. After it has cooled, place it in an airtight container with a tight lid.
Refrigerator: Store in the fridge for 3-4 days.
Freezer: Store in the freezer for up to 3 months. Thaw before reheating.
Reheating: Place leftovers on a microwave-safe dish and heat for 1-2 minutes at a time. Check and reheat if needed. You can also bake at 350 degrees for 10-15 minutes or until hot all the way through.
Top Tips For Making This Black Bean Casserole
- Dice the tomatoes, onions, and bell peppers small, and the same size. It makes it easier to eat, and they will cook more evenly too.
- You can meal prep this ahead of time and store it in the fridge up to one day in advance. Bake when ready to serve.
- Skip the cheese to make it vegan.
- If you’re feeding a large crowd, you can easily double this recipe.
Check Out These Other Mexican Inspired Recipes!
- Vegetarian Stew Recipe With Beans and Rice
- Mexican Black Bean Soup With Tortillas
- Chunky Vegan Black Bean Soup
- Spicy Sweet Potato Breakfast Hash
- Healthy Guacamole Recipe with Chipotle Peppers
- 30 Healthy Vegetarian Mexican Recipes
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Black Bean Casserole with Quinoa
Ingredients
- 1 cup quinoa
- 15 ounce tomato sauce 1 can
- 1½ cups vegetable broth
- 1 tbsp chili powder
- 1 tsp ancho chili powder
- ½ tsp chipotle chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 4½ oz chopped green chiles, drained 1 can
- ½ cup corn kernels frozen, canned or roasted
- 30 oz cans black beans drained and rinsed (2 cans)
- 3 yellow peppers diced
- 1 onion diced
- 1 tsp ground cumin
- ½ tsp salt
- 1½ cups Mexican shredded cheese
- 3 Roma tomatoes diced
- green onions sliced
Instructions
- Cook quinoa according to package directions. Meanwhile saute onion, peppers, corn, cumin, salt, black beans and green chiles in a pan.
- While that’s cooking, make the sauce: combine the tomato sauce, vegetable broth, chili powders (all 3 of them), garlic powder, onion powder, and dried oregano in a medium sauce pan over medium heat. Whisk to combine, then turn the heat down to low and let simmer 5 minutes.
- Mix quinoa, sauce and half of the cheese in the pan with the black bean / veggie mixture.
- Transfer the mixture to a casserole dish, top with cheese, and bake at 375 degrees for 15 minutes, or until the cheese is melted and bubbly.
- Top with diced tomatoes and green onions.
Notes
- Dice the tomatoes, onions, and bell peppers small, and the same size. It makes it easier to eat, and they will cook more evenly too.
- You can meal prep this ahead of time and store it in the fridge up to one day in advance. Bake when ready to serve.
- Skip the cheese to make it vegan.
- If you’re feeding a large crowd, you can easily double this recipe.
