Black Bean Quinoa Casserole is comforting and easy to make in an hour. The Mexican-inspired flavors of this vegan and gluten-free dish make it a family favorite.
Rice and beans is a classic combination, but have you tried quinoa and black beans together?
Besides being delicious, this nutritious duo is both high fiber and protein to keep you feeling full longer.
In addition, some studies have shown these foods may reduce the risk of cardiovascular disease and type 2 diabetes.
I always keep grains and assorted beans in my pantry so I can put together delicious plant-based meals any night of the week.
And if you’re like me, you may even have everything you need on hand to make Black Bean Quinoa Casserole.
Black Bean Quinoa Casserole is simple to make in an hour.
The ingredients are easy to find at most major supermarkets:
- red bell pepper
- chili powder
- ground cumin
- dried oregano
- black beans
- fire-roasted diced tomatoes
- frozen corn
- shredded vegan cheese
I like to cook the quinoa in my Instant Pot electric pressure cooker, but I also provide stove-top cooking instructions below.
This recipe is also great for using up any leftover cooked quinoa you have in your refrigerator.
One cup dry quinoa is equivalent to about three cups cooked.
While the quinoa is cooking, I saute the onion, garlic, red bell pepper, and the seasonings in a large skillet.
Once the quinoa is ready, I add it to the skillet with the vegetables along with the black beans, diced tomatoes, defrosted corn, and half of the vegan cheese.
Then I mix everything together and transfer it to a 3-quart baking dish.
I add the remaining cheese on top.
Finally, I cover it and bake it for 20 minutes, covered, then an additional 10 minutes, uncovered, until the casserole is bubbly and the cheese is melted.
I love the way my kitchen smells when this Black Bean Quinoa Casserole is cooking!
Black Bean Quinoa Casserole is delicious topped with green onions and avocado and served with tortilla chips.
I like to add a pop of green to this meal with some green onions and avocado.
Or you can add some chopped tomatoes and sliced olives.
And I highly recommend serving Black Bean Quinoa Casserole with some hot sauce and tortilla chips on the side.
I love 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 hot sauce as they like.
Black Bean Quinoa Casserole can be made in advance and reheated.
It’s great for meal prepping on the weekend and also for bringing to potlucks.
And I always look forward to lunch when I know I’ll be enjoying a slice of this baked dish.
Plus it’s perfect for dinner any night of the week since it only takes an hour to make, and half of that time is inactive while the casserole is baking.
You can even freeze individual portions in containers to enjoy later.
Now let’s make Black Bean Quinoa Casserole!
Black Bean Quinoa Casserole
- 1 cup quinoa rinsed
- 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 cans black beans (3 cups) rinsed and drained
- 1 can fire-roasted diced tomatoes with their juice
- 1 cup frozen corn defrosted
- 1 1/2 cups shredded vegan cheese
- sliced green onions, diced avocado, hot sauce, and tortilla chips for serving (optional)
- 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. Instant Pot method: Add the quinoa and 1 1/4 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!