Vegan Black Bean Quinoa Casserole

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

5 from 13 votes

Vegan Black Bean Quinoa Casserole is loaded with seasoned black beans, quinoa, and non-dairy cheese. A Mexican-inspired family favorite!

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American, Fusion, Mexican

Special diet: gluten-free, nut-free option, soy-free option, vegan

Servings:

Calories: 355kcal

Author: Amy Katz

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 (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 divided
sliced green onions, diced avocado, hot sauce, and tortilla chips for serving (optional)

US Customary - Metric

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.
1 cup quinoa*
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.
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 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.
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 x 13 inch) baking dish. Top the casserole with the remaining vegan cheese.
1½ cups shredded 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!
sliced green onions, diced avocado, hot sauce, and tortilla chips

Video

Notes

Nutrition Facts do not include the optional green onions, avocado, hot sauce, and tortilla chips.

*Using leftover cooked quinoa? 1 cup uncooked quinoa is approximately equal to 3 cups cooked.

Leftovers will keep refrigerated in an airtight container 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.

Nutrition