Name: Vegetarian Black Bean Quinoa Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, diced; 1 medium red bell pepper, diced; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon smoked paprika; ½ teaspoon oregano; 1 teaspoon salt; ½ teaspoon black pepper; 1 (15 oz) can black beans, drained and rinsed; 1 cup corn kernels (frozen or canned); 1 cup cooked quinoa; 1 (15 oz) can diced tomatoes with green chilies, drained; 1 cup shredded cheddar cheese, divided; ½ cup sour cream or Greek yogurt; 2 green onions, sliced (for topping)

Why You’ll Love This Recipe

Effortless prep: rinse the quinoa, combine ingredients in a baking dish, and bake—no extensive chopping or stovetop simmering.
Pantry‑friendly: uses mostly pantry staples (quinoa, beans, canned tomatoes, corn, enchilada sauce), making it convenient and economical.
Balanced & hearty: the quinoa and black beans provide plant‑based protein, fiber, and a satisfying texture.
Versatile: you can easily swap beans, add veggies, or use vegan cheese to suit dietary needs.
Comforting texture: baked until the quinoa is tender and the casserole firms up, topped with melted cheese for that classic casserole appeal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup dry quinoa
1¼ cups vegetable broth
10 oz can diced tomatoes with green chiles (fire‑roasted preferred)
10 oz can red enchilada sauce
15 oz can black beans, drained and rinsed (about 1½ cups)
1 cup frozen sweet corn (or canned/fresh corn)
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
1½ cups Mexican‑blend shredded cheese
Optional toppings: avocado or guacamole, salsa, diced jalapeño, fresh cilantro, lime wedges

Directions

Preheat the oven to 375 °F (190 °C). Lightly oil a 9×13‑inch (≈23×33 cm) baking dish. Rinse the quinoa in a fine‑mesh sieve for about 30 seconds to reduce bitterness.
Heat the vegetable broth until very hot (almost simmering).
In the prepared baking dish, combine the rinsed quinoa, hot vegetable broth, diced tomatoes with green chiles, red enchilada sauce, drained black beans, corn, chili powder, cumin, garlic powder, onion powder, and salt. Stir to combine.
Cover the baking dish tightly with foil. Bake at 375 °F for 30 minutes. Then remove the foil and stir — the quinoa should be cooked through but the mixture will still appear somewhat liquid.
Return the dish to the oven uncovered and bake for another 15 minutes, or until the quinoa has firmed up and excess liquid has evaporated.
Sprinkle the shredded cheese evenly over the top and bake an additional 5 minutes, until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for about 5 minutes before serving. Serve with optional toppings like avocado, salsa, cilantro, jalapeño, and lime as preferred.

Servings and timing

Serves: 6
Prep time: about 5 minutes
Cook time: 50 minutes
Total time: 55 minutes

Variations

Swap the black beans for kidney beans, pinto beans, or red beans if preferred.
Add extra veggies: diced bell pepper, zucchini, or tomato can be added directly to the dish (or sautéed first for extra flavor).
For more protein: add an extra can of beans, or stir in tofu crumbles, veggie‑chorizo, or tempeh taco meat.
Cheese alternatives: use cheddar, Monterey Jack, or Colby in place of the Mexican blend. For dairy‑free, use a vegan shredded cheese.
Grain swap: Some have substituted cooked white rice for quinoa (same amount) with success.
Sauce alternative: If you don’t have enchilada sauce, use tomato sauce or passata and increase taco‑style seasonings to approximate the flavor.

Storage/Reheating

Storage: Let the casserole cool to room temperature, then cover with foil or a lid. Refrigerate for 3‑4 days for best quality.
Reheating: For individual portions, microwave until warmed through. To reheat the entire casserole, cover loosely with foil and bake at 325 °F (≈165 °C) for 20‑30 minutes or until heated through.
Freezing: This casserole freezes well either as a whole or in individual slices. Cool completely, wrap with plastic film and foil (or place in freezer‑safe containers). Freeze up to 3 months. Thaw overnight in the refrigerator, or bake straight from frozen adding about 10‑15 extra minutes to the baking time.

FAQs

What size baking dish do I need?

A 9×13‑inch (≈23×33 cm) baking dish is recommended to ensure the casserole cooks evenly and firms up nicely.

Can I use quinoa that’s already cooked instead of dry quinoa?

This recipe is designed to use dry quinoa — it bakes and absorbs liquid in the dish. Using pre‑cooked quinoa may change the texture and liquid absorption, so adjustments would be needed.

Do I have to rinse the quinoa?

Rinsing quinoa helps reduce its natural bitterness and improves flavor. It’s a good step if you have time.

Can I make this vegan?

Yes — by substituting a vegan shredded cheese, this dish becomes vegan‑friendly while still delivering a satisfying flavor and texture.

Can I add more vegetables?

Absolutely. Diced bell peppers, zucchini, tomatoes, or spinach can enrich the dish. You can add them raw into the casserole or sauté them beforehand for extra depth.

Is it okay to use regular diced tomatoes instead of fire‑roasted with green chiles?

Yes, regular diced tomatoes will work. But fire‑roasted and with green chiles adds extra flavor and mild heat.

What if I can’t find enchilada sauce?

You can substitute tomato sauce or tomato passata and increase the chili powder, cumin, and garlic/onion powders to mimic the flavor of enchilada sauce.

How do I know when the casserole is done baking?

After the initial 30‑minute bake (covered), the quinoa should be cooked through (flakes separated) and the mixture still slightly liquid. After another 15 minutes uncovered, the casserole should be firmed up and most of the excess liquid evaporated. Then you top with cheese and melt for the final 5 minutes.

Can I freeze leftovers?

Yes — slice the cooled casserole into portions or freeze the whole dish. Wrap well to prevent freezer burn. Thaw fully in the fridge before reheating, or bake from frozen with extra time added.

Can I substitute rice for quinoa?

Yes — according to notes, cooked white rice (same amount) works as a substitute for the quinoa in this casserole if preferred.

Conclusion

This Vegetarian Black Bean Quinoa Casserole is an excellent choice for a wholesome, comforting, and low‑fuss meal. With minimal prep, mostly pantry ingredients, and the flexibility to customize according to your taste or dietary needs, it’s both practical and delicious. Perfect for weeknight dinners, meal‑prep, or feeding a crowd — you get satisfying texture, plant‑based nutrition, and warm baked flavor all in one dish. Enjoy!