Vegan black bean quinoa casserole is loaded with seasoned black beans, quinoa, and non-dairy cheese. This Mexican-inspired dish is easy to make and a family favorite. It's a comforting dish that's ready to eat in a hour or can be made in advance and enjoyed later.
Rice and beans is a classic combination, but have you tried quinoa and black beans together? I love mixing the two in dishes like quinoa burrito bowls, butternut squash buddha bowls, and this cozy casserole.
It's easy to make, and the leftovers taste even better the next day!
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
I made this about a month ago and put some aside in single serving containers in the freezer. It was great to just pull them out of the freezer on nights I didn't feel like cooking. Am making another batch today and will put some aside for freezer again. Very tasty just as is, or with chips or in a roll up, lots of options.
Amy, every recipe I have tried on your site is a winner, Thanks!
- Carol
Ingredients
- quinoa
- onion
- garlic
- red bell pepper
- chili powder
- ground cumin
- dried oregano
- black beans
- fire-roasted diced tomatoes
- frozen corn
- shredded vegan cheese
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make vegan black bean quinoa casserole
- Cook the quinoa according to your preferred method and drain off any water that hasn't been absorbed. (Both stovetop and Instant Pot instructions are provided in the recipe card at the bottom of this post.)
- Saute the onion, garlic, bell pepper, and spices.
- Stir in the quinoa, black beans, tomatoes, and corn.
- Stir in half of the vegan cheese shreds.
- Transfer the mixture to a 3 quart (approximately 9 x 13 inch) baking dish. Top the casserole with the remaining vegan cheese and bake.
Serving suggestions
This black bean quinoa casserole is delicious topped with green onions and avocado, or some quick 4-ingredient guacamole. Or you can add some chopped tomatoes and sliced olives.
And I highly recommend serving it with some hot sauce, cherry tomato salsa, or avocado salsa verde, plus tortilla chips on the side. It's fun to use the chips to scoop up this delicious dish!
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
Vegan Black Bean Quinoa Casserole
Ingredients
- 1 cup quinoa*, rinsed in a fine mesh strainer
- 1 Tablespoon extra virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano, (or regular dried oregano)
- salt, to taste
- 2-15 ounce cans black beans, (3 cups) rinsed and drained
- 1-15 ounce can fire-roasted diced tomatoes, with their juice
- 1 cup frozen corn, defrosted
- 1½ cups shredded vegan cheese, divided
- sliced green onions, diced avocado, hot sauce, and tortilla chips, for serving (optional)
Instructions
- First prepare the quinoa on the stove or in an Instant Pot electric pressure cooker.Stove top method: Add the quinoa and 2 cups of water to a 2-quart sauce pan and bring to a boil. Cover the pot and lower the heat to low. Simmer for 15 minutes with the lid on. After 15 minutes, remove the pot from the heat. If not all of the water has been absorbed, drain off any that is remaining.Instant Pot method: Add the quinoa and 1¼ cup water to the Instant Pot. Close the lid and select the Pressure Cook (Manual) button. Set the timer for 5 minutes on high pressure. When the 5 minutes is up, allow the pressure to release naturally. Once the pressure has been released, remove the lid.1 cup quinoa*
- Preheat the oven to 375°F.
- Meanwhile, heat the olive oil in a large skillet. Add the onions and saute until soft and slightly translucent. Next add the garlic and saute about 30 seconds longer. Then add the bell pepper and saute about 2 more minutes. Finally stir in the chili pepper, cumin, oregano, and salt, to taste.1 Tablespoon extra virgin olive oil, 1 onion, 2 cloves garlic, 1 red bell pepper, 1 Tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon dried Mexican oregano, salt
- Remove the skillet from the heat and add the quinoa, black beans, tomatoes, and corn and mix well to combine. Taste and adjust the seasonings, if needed. Stir in half of the vegan cheese.2-15 ounce cans black beans, 1-15 ounce can fire-roasted diced tomatoes, 1 cup frozen corn, 1½ cups shredded vegan cheese
- Transfer the quinoa mixture to a 3-quart (approximately 9 x 13 inch) baking dish. Top the casserole with the remaining vegan cheese.1½ cups shredded vegan cheese
- Cover the baking dish with foil and bake for 20 minutes.
- Uncover and bake 10 minutes longer until the casserole is bubbly and the cheese is melted.
- Remove from the oven and top with sliced green onions and diced avocado, if desired. Serve with hot sauce tortilla chips on the side, if you like, and enjoy!sliced green onions, diced avocado, hot sauce, and tortilla chips
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Notes
Nutrition
Nutritional information is an estimation only.
Zoe says
I absolutely love this recipe!! I make this regularly now and have recommended it to people who also loved it!! I add extra cheese, a little extra tomatoes, and a little chipotle powder as well, and eat it with some green hot sauce!
Amy Katz says
Thanks so much, Zoe! Love those additions.
Amy S says
This was so delicious and made a lot! I added chopped avocado on top and was so fun eating it with the tortilla chips.
Amy Katz says
That's wonderful to hear, Amy! So glad you enjoyed it.
Hyunny says
It was easy and flavorful.