Quinoa & Black Bean Casserole Recipe

Quinoa & Black Bean Casserole is a recipe that is packed with flavor. It is made from Quinoa, beans, vegetables, and common spices, so it is also healthy. You can include Quinoa & Black Bean Casserole in your lunch or dinner.

Quinoa & Black Bean Casserole is a great option for people who are always busy because you can prepare it in advance. Quinoa & Black Bean Casserole is a vegetarian recipe that does not contain meat at all.

If you’re vegetarian, vegan, or just want something filling and freezer-friendly, this casserole fits the bill. No complicated prep, no fancy ingredients—just real food and bold taste.

You can also get Quick and Simple Vegetarian Breakfast Casserole With Eggs

Plus, it’s a dish you can easily adjust. Want it spicy? Add jalapeños. Need extra protein? Toss in some shredded chicken. And yes, it freezes beautifully too.

Why This Recipe Works

• High in protein and fiber – thanks to black beans and quinoa- Benefits of black beans
• Easy to prep – no cooking quinoa first; just mix and bake
• Totally flexible – make it vegan, add cheese, or bulk it up
• One dish only – fewer pans, less cleanup

Can I make this vegan?

Yes. Just use vegan cheese or skip it completely and top with avocado or salsa after baking.

Do I need to rinse quinoa?

It’s best to rinse quinoa to remove its natural coating (called saponin), which can taste bitter. But some boxed quinoa comes pre-rinsed. Check your package.- Rinsing removes bitter-tasting saponins from quinoa by The Kitchn

Ingredients You’ll Need

Here’s everything you need to make this easy black bean and quinoa casserole:

Pantry Staples:

• 1 cup dry quinoa (rinsed if needed)
• 1 can of black beans (drained and rinsed)
• 1 can diced tomatoes or 1 cup enchilada sauce
• 1 cup corn (frozen or canned)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• Salt and pepper, to taste

You can also get Gluten-Free Enchilada Casserole with Corn Tortillas and Fresh Ingredients

Fresh Additions:

• 1 small onion, diced
• 1 bell pepper, chopped (any color)
• 1 jalapeño, chopped (optional for heat)
• 1 cup shredded cheese (or vegan cheese)

Optional Add-Ins:

• 1–2 cups fresh spinach, chopped
• Cooked shredded chicken (for extra protein)
• ¼ cup chopped cilantro
• Juice of ½ lime, for brightness

Pro tip: Use red enchilada sauce for a bolder Mexican flavor, or diced tomatoes for a milder version.

How to Make Quinoa & Black Bean Casserole

Step-by-Step Directions:

1. Preheat your oven to 375°F (190°C).
2. Grease a 9×13-inch baking dish with a little oil or non-stick spray.
3. Rinse your quinoa under cool water if it’s not pre-rinsed.
4. In a large bowl, combine:
   • Quinoa
   • Black beans
   • Corn
   • Onion
   • Bell pepper
   • Jalapeño
   • Tomatoes or enchilada sauce
   • Spices (cumin, chili powder, garlic powder)
   • Salt and pepper
5. Stir everything together well.
6. Pour the mixture into the baking dish.
7. Cover tightly with foil and bake for 45 minutes.
8. Remove from oven, stir gently, then top with cheese.
9. Return to oven uncovered and bake for another 10–15 minutes, until the cheese is melted and bubbly.
10. Let rest 5–10 minutes before serving to thicken slightly.

How to Serve It

This casserole is filling enough to serve on its own. But you can dress it up with tasty toppings or sides.

Favorite Toppings:

• Avocado slices – for a creamy texture and healthy fat- healthy fat
• Sour cream or Greek yogurt – use a vegan version if needed
• Chopped cilantro – adds fresh, bright flavor
• Salsa or hot sauce – for a spicy finish
• Crushed tortilla chips – gives a nice crunch

Serving Ideas:

• With a side salad
• Inside a tortilla as a burrito filling
• Over a bed of greens for a warm salad
• Alongside steamed veggies or roasted sweet potatoes

Make-Ahead, Storage, and Freezing Tips

Store:

• Fridge: Keep leftovers in an airtight container for 4 to 5 days.
• Freezer: Cool the casserole fully. Slice into single servings and freeze in airtight containers or freezer bags for up to 3 months.

Reheat:

• Microwave individual portions for 2–3 minutes
• Or bake at 350°F for 15–20 minutes, covered

Tip: For best texture, reheat from thawed rather than frozen.

Know Here Cheesy Chicken Casserole with Spinach and Mushrooms – One Pan Magic!

Easy Variations to Try

This quinoa black bean casserole is super flexible. Try these tweaks to match your taste or dietary needs:

Make It Vegan:

• Use vegan cheese or skip it entirely
• Add a drizzle of cashew cream or vegan sour cream after baking
• Use coconut milk or plant-based milk in place of dairy

Make It Spicy:

• Use spicy enchilada sauce
• Add extra jalapeño or even a bit of chipotle in adobo

Add Protein:

• Stir in shredded rotisserie chicken before baking
• Add chopped cooked sausage or ground turkey

Bulk It Up:

• Toss in extra veggies like zucchini, spinach, or mushrooms

Skillet Version:

• Try a stovetop method by simmering the ingredients in a large skillet, then finishing under the broiler with cheese on top (EatingWell.com)

Final Thoughts

This quinoa & black bean casserole is a simple, healthy dish that checks all the boxes:
It’s easy to prepare, budget-friendly, vegan-optional, and perfect for meal prep. Whether you make it spicy, cheesy, vegan, or loaded with toppings, it’s a winner for lunch or dinner.

Ready to try it? Prep this dish today and make your weeknights easier.

Suggested Next Reads

• 5 Healthy One-Dish Vegetarian Casseroles
• How to Make Cashew Cream at Home

Yield: Makes 4-6 Family Size Servings

Quinoa & Black Bean Casserole

Print

This Quinoa & Black Bean Casserole Recipe is a healthy dish that’s super easy to make. It combines cooked quinoa with black beans, fresh vegetables, and simple spices. This casserole is full of plant-based protein and fiber, which makes it great for a filling meal. Plus, it’s a one-pan dish, so less mess in the kitchen.

This is a fluffy and nutty, full of soft, and super creamy texture. The spices bring warmth, and the vegetables like bell peppers, corn, onion, and tomatoes add a nice crunch and color. If you want a cheesy twist, sprinkle some shredded cheese on top before baking. Or, if you want to keep it dairy-free, top it with avocado slices or fresh berries for extra flavor.

It’s a great choice for meal prep, too. You can make it without wasting your time and store it in the fridge for a few days. This dish is perfect for vegetarians and anyone looking to eat more plant-based meals. It’s filling, tasty, and good for your body.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 5 minutes

Ingredients

• Cooked Quinoa – 250 gm
• Cooked Black Beans – 1 can
• Chopped Red Bell Pepper – 1 pcs
• Chopped Green Bell Pepper – 1 pcs
• Corn Kernels – 150 gm
• Chopped Onion – 1 pcs
• Minced Garlic – 2 clove
• Diced Tomato – 1 can
• Shredded Cheese – 100 gm (Optional)
• Chili Powder – 1 tsp
• Ground Cumin – 1 tsp
• Salt – 1 tsp
• Black Pepper – 1 tsp
• Olive Oil – 2 tbsp
• Fresh Cilantro – a handful
• Fresh Lime Juice – 1 tbsp

(Optional)

• Avocado Slices – for topping

Instructions

1. Preheat your oven to 180°C.
2. Heat olive oil in a pan and sauté onion and garlic for 2-3 minutes.
3. Add bell peppers and cook for 4 minutes until soft.
4. Mix in corn, diced tomato, black beans, cooked quinoa, and all spices.
5. Stir everything well and let it cook for 5 more minutes.
6. Transfer the mix into a casserole dish.
7. If using cheese, sprinkle it on top evenly.
8. Bake uncovered for 20-25 minutes until bubbly and hot.
9. Let it rest for 5 minutes.
10. Add fresh cilantro and avocado slices before serving.
11. Serve warm and enjoy!

Notes

This recipe is flexible. You can add other veggies like zucchini or spinach if you have them. If you want extra heat, add chopped jalapeños or more chili powder. To make it vegan, skip the cheese or use plant-based cheese. The quinoa can be cooked to save time and can be stored in the fridge for up to 4 days. It also freezes well in portions. Just reheat in the oven or microwave when needed. For a crunchier top, broil for the last 2 minutes.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 453Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 25mgSodium: 784mgCarbohydrates: 46gNet Carbohydrates: 36gFiber: 12gSugar: 7gSugar Alcohols: 0gProtein: 16g

'Note while Creating nutrition details Table: Percent Daily Values are based on a 2,000 calorie diet.'