Description
This Vegetarian Black Bean Quinoa Casserole is an easy, cheesy one-dish dinner loaded with quinoa, black beans, sweet corn, tomatoes, enchilada sauce, and warm Mexican-inspired spices. Top it with avocado, cilantro, salsa, or lime for a hearty vegetarian meal that’s perfect for busy weeknights.
Ingredients
Scale
- 1 cup dry quinoa
- 1 1/4 cups vegetable broth
- 1 (10-ounce) can diced tomatoes and green chiles
- 1 (10-ounce) can red enchilada sauce
- 1 (15-ounce) can black beans, drained and rinsed (about 1 1/2 cups)
- 1 cup frozen sweet corn
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 1/2 cups shredded Mexican-blend cheese
Optional toppings:
- Avocado or guacamole
- Salsa
- Diced jalapeño
- Fresh cilantro
- Lime wedges
Instructions
- Preheat the oven: Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Rinse the quinoa: Place quinoa in a fine-mesh strainer and rinse under cool running water for about 30 seconds. Drain well.
- Heat the broth: Heat vegetable broth in a small saucepan or microwave until simmering.
- Combine: Add quinoa, hot vegetable broth, diced tomatoes and green chiles, enchilada sauce, black beans, corn, chili powder, cumin, garlic powder, onion powder, and salt to the prepared baking dish. Stir well.
- Bake covered: Cover the baking dish tightly with foil. Bake on the middle oven rack for 30 minutes.
- Stir and continue baking: Carefully remove the foil and stir. The quinoa should be mostly cooked, although some liquid may remain. Return to the oven uncovered and bake for 15 minutes, or until the quinoa is tender and excess liquid has evaporated.
- Add the cheese: Sprinkle shredded Mexican-blend cheese evenly over the casserole. Bake for another 5 minutes, until melted and bubbly.
- Rest and serve: Remove from the oven and let rest for 5 minutes. Serve with avocado, guacamole, salsa, cilantro, jalapeño, or fresh lime as desired.
Notes
- Rinse the quinoa before baking to remove its naturally bitter outer coating.
- Cover the baking dish tightly during the first 30 minutes so the trapped steam can help cook the quinoa.
- Don’t worry if the casserole looks a little liquidy after the first bake. The uncovered baking time allows excess moisture to evaporate.
- Canned or fresh corn can replace frozen corn. Drain canned corn before using.
- For more heat, use spicy enchilada sauce or add diced jalapeño or cayenne.
- Cheddar, Monterey Jack, or Pepper Jack can replace the Mexican cheese blend.
- Let the casserole rest for 5 minutes before serving for a better texture.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired / Tex-Mex
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 16 g
- Cholesterol: 30 mg