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 high-protein dish that's ready to eat in a hour or can be made in advance and enjoyed later.
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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 Vegan Black Bean Quinoa Casserole.
It's easy to make, and the leftovers taste even better the next day!
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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.
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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.
Instructions
- 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.)
- 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 baking dish. Top the casserole with the remaining vegan cheese and bake.
Amy's tip
After cooking the quinoa, drain off any water that hasn't been absorbed. Otherwise you'll end up with a soggy casserole.
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 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 fish-free hearts of palm ceviche, roasted jalapeño lime cauliflower, or guacamole and tortilla chips salad.
Storing and freezing
Leftovers will keep refrigerated in an airtight container 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.
Recipe FAQs
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.
1 cup uncooked quinoa is approximately equal to 3 cups cooked.
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 vegan comfort food recipes
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📋 Recipe
Vegan Black Bean Quinoa Casserole
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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
- 1½ cups shredded vegan cheese
- 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.
- 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.
- 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
Nutritional information is an estimation only.
This post was updated to provide better information. The recipe has not been changed.
Pam Parkinson says
Looks delicious! I am making it tomorrow!
Amy Katz says
I can't wait to hear what you think, Pam!
TAMMY says
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?
Amy Katz says
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.
Susie says
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
Amy Katz says
I haven't tried that, but that sounds like a great idea, Susie!
Terry Riggle says
I have not tried this quinoa and black bean casserole but it sounds amazing. Can't wait
to try it.
Amy Katz says
Thanks Terry! I look forward to hearing what you think.
Terry says
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?
Amy Katz says
Hi Terry! Yes, 14.5 ounce can of tomatoes. And you can use taco seasoning.
Stephanie says
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☺️
Amy Katz says
I'm so happy you enjoyed it, Stephanie! Chipotle pepper sounds like a great addition. I'm going to have to try that.
Jamie says
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.
Amy Katz says
Those sound like fantastic additions. So glad you enjoyed it, Jamie!
Crystal Lyle says
Any ideas on what I can use in place of the corn? (I am allergic)
Thanks!
Amy Katz says
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.
CHERYL says
Hi, can brown rice be used instead of quinoa?
Amy Katz says
Yes, absolutely.
Marge Teilhaber says
[[ 1 1/2 cups shredded vegan cheese ]]
Amy, what do you recommend? Is there a brand you like that's fairly virteous?
Amy Katz says
Hi Marge! As far as ingredients go, they are mostly similar. Lately I've been buying Violife or Follow Your Heart.
Carol says
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!
Amy Katz says
Thank you so much, Carol! I love your idea of freezing leftovers in single serve containers. I definitely need to do that!
Nicole says
This was delicious but there are only two of us and we have a lot left over. Do you think this would freeze well?
Amy Katz says
I'm glad you enjoyed it, Nicole! Yes, it can be frozen.
Carrianne says
Looks and sounds good.........may I ask what size 'can' fire roasted tomatoes should be? Or have I missed that? Thanks...........
Amy Katz says
Thank you so much! You'll need a standard size approximately 15 ounce can. I hope you enjoy the recipe!
Sydney says
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. 🙂
Amy Katz says
Thanks so much, Sydney! I'm glad you enjoyed it!
connie Kealey says
I made this tonight. Really good...no cheese but some vegan sausage made the hubby happy.
Amy Katz says
So glad everyone enjoyed it!
Teresa says
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!
Amy Katz says
That's so wonderful! I'm happy you enjoyed it.