Quinoa and Black Bean Casserole

This Quinoa and Black Bean Casserole is a hearty, nutritious, and flavorful dish that’s perfect for a satisfying dinner or meal prep. Combining protein-rich quinoa, fiber-packed black beans, and zesty enchilada flavors, it’s baked to cheesy perfection for a dish that’s both comforting and wholesome.

Why You’ll Love This Recipe

• Nutrient-rich and protein-packed with plant-based ingredients
• A complete one-dish meal that’s easy to prepare
• Customizable to suit different dietary preferences
• Great for meal prep and freezer-friendly
• A balanced mix of texture and flavor

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup dry quinoa
• 1¼ cups vegetable broth
• 1 can (10 oz) diced tomatoes with green chiles
• 1 can (10 oz) red enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• 1½ cups shredded Mexican blend cheese
• Optional toppings: diced avocado, chopped cilantro, lime wedges, jalapeños, salsa

Directions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
2. Rinse the quinoa under cold running water using a fine mesh strainer.
3. In a saucepan, bring the vegetable broth to a gentle simmer.
4. In the baking dish, mix together the rinsed quinoa, diced tomatoes, enchilada sauce, black beans, corn, chili powder, cumin, garlic powder, onion powder, and salt.
5. Pour the hot broth over the mixture and stir well to combine.
6. Cover the dish tightly with aluminum foil and bake for 30 minutes.
7. Uncover, stir, and bake for another 15 minutes until the quinoa is tender and most liquid is absorbed.
8. Sprinkle cheese over the top and bake for an additional 5 minutes or until melted.
9. Let cool for a few minutes, then top with optional garnishes and serve.

Servings and Timing

• Servings: 6
• Prep Time: 5 minutes
• Cook Time: 50 minutes
• Total Time: 55 minutes

Variations

• Use brown rice or bulgur instead of quinoa for a different texture
• Add cooked ground meat or shredded chicken for extra protein
• Use vegan cheese to make it completely plant-based
• Include chopped spinach or bell peppers for added vegetables
• Swap enchilada sauce for salsa verde for a tangy twist

Storage/Reheating

• Refrigerate leftovers in an airtight container for up to 4 days
• Freeze for up to 3 months in a freezer-safe container
• Reheat in the microwave or in a 325°F (163°C) oven until heated through

FAQs

What type of quinoa works best for this casserole?

White, red, or tri-color quinoa all work well. White quinoa has a milder flavor and softer texture, while red and tri-color varieties are nuttier and firmer.

Can I make this recipe vegan?

Yes, simply use plant-based cheese or omit the cheese entirely for a vegan version.

Is this casserole spicy?

It has a mild heat from the enchilada sauce and chili powder, but you can adjust the spice level by using mild or spicy sauce and adding jalapeños.

Can I prepare it ahead of time?

Yes. You can assemble the casserole in advance and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the baking time if starting from cold.

How do I know when the quinoa is fully cooked?

The quinoa should be tender and the germ (a small spiral) should be visible when it’s done. Most of the liquid should be absorbed.

Can I substitute rice for quinoa?

Yes, but adjust the cooking liquid and time accordingly. Cooked rice can be stirred in and baked for a shorter period.

What can I serve with this casserole?

It pairs well with a green salad, guacamole, or tortilla chips on the side.

Can I use fresh tomatoes instead of canned?

You can use about 1 cup of chopped fresh tomatoes with a small amount of green chiles for a similar effect.

How do I keep the casserole from drying out?

Make sure to cover it tightly during the first half of baking to retain moisture, and don’t overbake once the quinoa is tender.

What toppings go well with this dish?

Avocado slices, chopped cilantro, lime juice, diced tomatoes, or sour cream are all excellent toppings.

Conclusion

This Quinoa and Black Bean Casserole is a flavorful, wholesome, and easy-to-make meal that fits perfectly into any busy lifestyle. Whether you’re cooking for a family dinner or meal prepping for the week, this satisfying casserole delivers on taste and nutrition every time.

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