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    Home » Recipes

    Vegan Black Bean Quinoa Casserole

    By: Amy Katz · Published: Feb 25, 2019 · Last modified: Sep 20, 2021 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print Recipe
    Special diet: gluten-free, nut-free option, soy-free option, vegan
    Slice of casserole on top and dish baking in the oven on the bottom

    This vegan Mexican-inspired casserole loaded with seasoned black beans, quinoa, and non-dairy cheese is easy to make and a family favorite. It's a comforting high-protein dish that's ready to eat in a hour or can be made in advance and enjoyed later.

    Portion of casserole on a plate topped with avocado and green onions

    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 and Butternut Squash Vegan Buddha Bowls. Besides being delicious, this nutritious duo is both high fiber and protein to keep you feeling full longer.

    This recipe is featured in the NBC Better article Ask a nutritionist: What are the best sources of plant-based protein? by Samantha Cassetty, RD.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Equipment
    • Instructions
    • Top tip
    • Serving suggestions
    • Storing and freezing
    • FAQ
    • More comfort food recipes
    • 📋 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • The ingredients are easy to find at your local supermarket (and you may already have them in your pantry).
    • It's perfect for meal prep and is freezer friendly.
    • It's easy to prepare, even on weeknights.

    Ingredients

    • quinoa
    • onion
    • garlic
    • red bell pepper
    • chili powder
    • ground cumin
    • dried oregano
    • black beans
    • fire-roasted diced tomatoes
    • frozen corn
    • shredded vegan cheese

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Equipment

    You will need a 3 quart (approximately 9 x 13 inch) baking dish. I like to use a clear glass one so I can watch the cheese shreds melting while it's in the oven.

    Pyrex Basics 3 Quart Glass Oblong Baking Dish

    • Clear, nonporous Pyrex glass won't stain or absorb odors.
    • Clear glass allows you to watch your food as it cooks.
    • Safe for oven, microwave, freezer, and dishwasher; made in USA.
    Buy from Amazon

    Instructions

    Collage of 4 images showing how to make this recipe
    1. Cook the quinoa according to your preferred method. (Both stovetop and Instant Pot instructions are provided in the recipe card at the bottom of this post.)
    2. Saute the onion, garlic, bell pepper, and spices.
    3. Stir in the quinoa, black beans, tomatoes, and corn.
    4. Stir in half of the vegan cheese shreds.
    Casserole in the oven

    5. Transfer the mixture to a baking dish. Top the casserole with the remaining vegan cheese and bake.

    Top tip

    After cooking the quinoa, drain off any water that hasn't been absorbed. Otherwise you'll end up with a soggy casserole.

    Ever wonder why the plant-based meals you see on Facebook and Instagram look so mouth-watering and inviting while yours are bland and boring? 

    You need the FREE Instant Flavor guide

    Pages from the free Instant Flavor guide on a tablet, laptop, and smartphone

    Serving suggestions

    Baked casserole topped with sliced green onions and cubed avocado

    This black bean quinoa bake is delicious topped with green onions and avocado. Or you can add some chopped tomatoes and sliced olives.

    And I highly recommend serving it with some hot sauce and tortilla chips on the side. I like using the chips to scoop up this delicious dish. Plus since not everyone enjoys spicy food, I like to let each person add as much or as little salsa as they like.

    While this meal is delicious on its own, you can also serve it with starters or sides such as the following:

    • Vegan Cauliflower Ceviche
    • Tomato and Red Onion Salad
    • Mexican Christmas Eve Salad (Ensalada de Nochebuena)

    Storing and freezing

    Leftovers will keep refrigerated for up to 3 days and can be reheated in the oven or microwave. It's perfect for meal prep and taking to work for lunch.

    Or freeze portions in glass containers with lids once the food has cooled to room temperature. Defrost overnight in the refrigerator before reheating.

    For tips on freezing, refer to USDA Freezing and Food Safety.

    FAQ

    Does quinoa need to be rinsed?

    The grains of quinoa are coated in a naturally occurring chemical called saponin that tastes bitter to many people. By rinsing the quinoa in a fine mesh strainer before cooking it, you can eliminate the unpleasant flavor.

    How much does 1 cup quinoa make?

    1 cup uncooked quinoa is approximately equal to 3 cups cooked.

    What is the ratio of water to quinoa?

    If cooking quinoa on the stovetop , you will need 2 cups of water to cook 1 cup of quinoa. In an Instant Pot or other electric pressure cooker, you will only need 1¼ cup of water to cook 1 cup of quinoa.

    More comfort food recipes

    • Easy Vegan Pasta Bake
    • Vegan Breakfast Casserole
    • Zucchini Stew with Potatoes
    • Cheesy Taco Pasta (Vegan)

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Slice of casserole on a plate topped with cubes of avocado and sliced green onions

    Vegan Black Bean Quinoa Casserole

    This vegan Mexican-inspired casserole loaded with seasoned black beans, quinoa, and non-dairy cheese is easy to make and a family favorite.
    5 from 16 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free option, soy-free option, vegan
    Course: Main Course
    Cuisine: American, Fusion, Mexican
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 6
    Calories: 355kcal
    Author: Amy Katz

    Equipment

    • Fine Mesh Strainer

    Ingredients

    • 1 cup quinoa, rinsed in a fine mesh strainer
    • 1 Tablespoon 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
    • 1 ½ cups shredded vegan cheese
    • sliced green onions, diced avocado, hot sauce, and tortilla chips, for serving (optional)
    US Customary - Metric
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    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 1 ¼ 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. 
    • Preheat the oven to 375 degrees 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. 
    • 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.
    • Transfer the quinoa mixture to a 3 quart (approximately 9 x 13 inch) baking dish. Top the casserole with the remaining 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!

    Notes

    • Nutrition Facts do not include the optional green onions, avocado, hot sauce, and tortilla chips.
    • Leftovers will keep refrigerated for up to 3 days and can be reheated in the oven or microwave. Or freeze portions in glass containers with lids once the food has cooled to room temperature. Defrost overnight in the refrigerator before reheating.
    • Using leftover cooked quinoa? 1 cup uncooked quinoa is approximately equal to 3 cups cooked.
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    Nutrition

    Calories: 355kcal | Carbohydrates: 53g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Sodium: 737mg | Potassium: 605mg | Fiber: 11g | Sugar: 3g | Vitamin A: 1275IU | Vitamin C: 32.5mg | Calcium: 102mg | Iron: 4.5mg

    Nutritional information is an estimation only.

    Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

    This post was updated to provide better information. The recipe has not been changed.

    « Mediterranean Vegan Orzo Salad
    Creamy Vegan Orzo Soup with Chickpeas »

    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on NBC News, Parade, VegNews, BuzzFeed, MSN, Greatist, PureWow, Brides, LIVEKINDLY, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Pam Parkinson

      February 25, 2021 at 7:41 pm

      5 stars
      Looks delicious! I am making it tomorrow!

      Reply
      • Amy Katz

        February 26, 2021 at 9:44 am

        I can't wait to hear what you think, Pam!

        Reply
    2. TAMMY

      January 22, 2021 at 4:01 pm

      Wanting to make this and freeze for my daughter in law so she'll have something quick and easy when she has her baby. Should I freeze before baking or after?

      Reply
      • Amy Katz

        January 22, 2021 at 4:07 pm

        Hi Tammy! I would bake it then freeze it in individual servings. Then she can defrost in the refrigerator and microwave when she's ready to eat.

        Reply
    3. Susie

      January 17, 2021 at 9:36 pm

      This recipe reminds me of a quinoa black bean burger that I often make. That has some mashed sweet potato mixed into the patty. I was wondering if you have tried incorporating diced sweet potato into this casserole. I would think the flavors would go together. Thanks

      Reply
      • Amy Katz

        January 18, 2021 at 1:02 pm

        I haven't tried that, but that sounds like a great idea, Susie!

        Reply
    4. Terry Riggle

      January 14, 2021 at 2:20 pm

      5 stars
      I have not tried this quinoa and black bean casserole but it sounds amazing. Can't wait
      to try it.

      Reply
      • Amy Katz

        January 14, 2021 at 2:44 pm

        Thanks Terry! I look forward to hearing what you think.

        Reply
    5. Terry

      January 11, 2021 at 7:10 am

      Getting ready to make this. Do you use a 14.5 ounce can of tomatoes? Also, will taco seasoning work in place of the spices? Any other tips?

      Reply
      • Amy Katz

        January 11, 2021 at 8:51 am

        Hi Terry! Yes, 14.5 ounce can of tomatoes. And you can use taco seasoning.

        Reply
    6. Stephanie

      December 10, 2020 at 3:31 pm

      5 stars
      This was so easy and SOOOO good! I added a little powdered chipotle pepper to it because I love things really spicy, otherwise I followed as is.
      Made excellent leftovers for lunch today, rolled in a warm tortilla!
      Thank you for the recipe☺️

      Reply
      • Amy Katz

        December 11, 2020 at 9:58 am

        I'm so happy you enjoyed it, Stephanie! Chipotle pepper sounds like a great addition. I'm going to have to try that.

        Reply
    7. Jamie

      December 06, 2020 at 3:18 pm

      5 stars
      Very tasty! I threw in a couple chopped chipotles in adobo because I had them in the fridge and that gave some good heat to the dish. Will be taking this to work for lunch this week, and will probably eat it in some tortillas with avocado. Next time I may try adding some browned tofu or TVP for some extra protein.

      Reply
      • Amy Katz

        December 06, 2020 at 3:22 pm

        Those sound like fantastic additions. So glad you enjoyed it, Jamie!

        Reply
    8. Crystal Lyle

      December 01, 2020 at 4:35 am

      Any ideas on what I can use in place of the corn? (I am allergic)
      Thanks!

      Reply
      • Amy Katz

        December 01, 2020 at 12:01 pm

        Hi Crystal, you can simply leave out the corn. If you want to replace it with something else you can use another vegetable you like.

        Reply
    9. CHERYL

      November 21, 2020 at 3:59 am

      Hi, can brown rice be used instead of quinoa?

      Reply
      • Amy Katz

        November 21, 2020 at 8:38 am

        Yes, absolutely.

        Reply
    10. Marge Teilhaber

      August 27, 2020 at 1:42 am

      5 stars
      [[ 1 1/2 cups shredded vegan cheese ]]

      Amy, what do you recommend? Is there a brand you like that's fairly virteous?

      Reply
      • Amy Katz

        August 27, 2020 at 7:32 am

        Hi Marge! As far as ingredients go, they are mostly similar. Lately I've been buying Violife or Follow Your Heart.

        Reply
    11. Carol

      July 01, 2020 at 11:14 am

      5 stars
      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!

      Reply
      • Amy Katz

        July 01, 2020 at 11:19 am

        Thank you so much, Carol! I love your idea of freezing leftovers in single serve containers. I definitely need to do that!

        Reply
    12. Nicole

      April 14, 2020 at 6:10 pm

      5 stars
      This was delicious but there are only two of us and we have a lot left over. Do you think this would freeze well?

      Reply
      • Amy Katz

        April 14, 2020 at 6:21 pm

        I'm glad you enjoyed it, Nicole! Yes, it can be frozen.

        Reply
    13. Carrianne

      April 13, 2020 at 1:43 pm

      Looks and sounds good.........may I ask what size 'can' fire roasted tomatoes should be? Or have I missed that? Thanks...........

      Reply
      • Amy Katz

        April 13, 2020 at 2:31 pm

        Thank you so much! You'll need a standard size approximately 15 ounce can. I hope you enjoy the recipe!

        Reply
    14. Sydney

      April 10, 2020 at 4:12 pm

      5 stars
      Yum and easy to make. Nutritious too! Made this today on a rainy day, but this can be enjoyed anytime of year, especially with the chips and avocado! Thanks for this great, easy recipe with stuff that's in my pantry and freezer. 🙂

      Reply
      • Amy Katz

        April 10, 2020 at 4:37 pm

        Thanks so much, Sydney! I'm glad you enjoyed it!

        Reply
    15. connie Kealey

      January 18, 2020 at 3:50 pm

      5 stars
      I made this tonight. Really good...no cheese but some vegan sausage made the hubby happy.

      Reply
      • Amy Katz

        January 19, 2020 at 2:17 pm

        So glad everyone enjoyed it!

        Reply
      • Teresa

        April 13, 2020 at 9:33 am

        5 stars
        So easy, I had everything in my pantry already; and easy to customize. Taste was amazing! I will definitely be making this again. Thanks for sharing this and all your other wonderful recipes!

        Reply
        • Amy Katz

          April 13, 2020 at 10:46 am

          That's so wonderful! I'm happy you enjoyed it.

          Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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