This vegan black bean quinoa casserole combines seasoned quinoa, black beans, corn, fire-roasted tomatoes, and dairy-free cheese in a comforting Mexican-inspired dinner. It's ready in about an hour, and the leftovers are just as delicious the next day.
I love how the quinoa soaks up the chili powder, cumin, oregano, and tomato juices while the black beans and corn make it satisfying enough for a meal. Top it with avocado and green onions, then serve it with tortilla chips for scooping.
If you enjoy this combination of quinoa and black beans, try my quinoa burrito bowls for another easy meal made with simple pantry ingredients.
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
Ingredient notes
- Quinoa: Rinse the quinoa in a fine mesh strainer before cooking. If you already have cooked quinoa on hand, you'll need approximately 3 cups.
- Black beans: You'll need 2 15-ounce cans, or about 3 cups cooked.
- Fire-roasted diced tomatoes: I like the extra flavor fire-roasted tomatoes add to the casserole. Be sure to include the juices from the can.
- Corn: Thaw frozen corn before adding it to the casserole.
- Vegan cheese: Use your favorite shredded dairy-free cheese. Choose a nut-free or soy-free variety if needed.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make vegan black bean quinoa casserole
- Cook the quinoa on the stovetop or in an Instant Pot.
- Saute the onion, garlic, bell pepper, chili powder, cumin, oregano, and salt.
- Stir in the cooked quinoa, black beans, tomatoes, and corn.
- Mix in half of the vegan cheese.
Transfer the mixture to a baking dish and top with the remaining cheese. Cover and bake for 20 minutes, then uncover and bake for 10 minutes more until hot and bubbly.
Serving suggestions
Top black bean quinoa casserole with sliced green onions and avocado. I especially like serving it with fresh cherry tomato salsa and tortilla chips for scooping.
For another pantry-friendly black bean dinner, try my vegan black bean chili next.
Made this recipe or have a question? Please leave a comment below. 💙 For even more simple vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
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, rinsed and drained (about 3 cups)
- 1 15-ounce can fire-roasted diced tomatoes, with their juice
- 1 cup frozen corn, thawed
- 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 stovetop or in an Instant Pot electric pressure cooker.Stovetop method: Add the quinoa and 2 cups water to a 2-quart saucepan and bring to a boil. Cover and reduce the heat to low. Simmer for 15 minutes. Remove the saucepan from the heat and drain off any water that hasn't been absorbed.Instant Pot method: Add the quinoa and 1¼ cups water to the Instant Pot. Close the lid and select Pressure Cook (Manual). Cook for 5 minutes on high pressure. Allow the pressure to release naturally, then remove the lid.1 cup quinoa
- Preheat the oven to 375°F.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and saute until soft and slightly translucent. Add the garlic and saute for about 30 seconds. Add the bell pepper and saute for about 2 minutes more. Stir in the chili powder, 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. Add the cooked quinoa, black beans, tomatoes with their juice, and corn. Stir 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 9×13-inch, baking dish. Top with the remaining vegan cheese.1½ cups shredded vegan cheese
- Cover the baking dish with foil and bake for 20 minutes.
- Uncover and bake for 10 minutes more, until the casserole is hot and bubbly and the cheese is melted.
- Top with sliced green onions and diced avocado, if desired. Serve with hot sauce and tortilla chips on the side.sliced green onions, diced avocado, hot sauce, and tortilla chips
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Notes
Nutrition
Nutritional information is an estimation.
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.