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
💌 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.
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.