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Black Bean Quinoa Casserole Recipe

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3.9 from 2 reviews

This Black Bean Quinoa Casserole is a hearty, flavorful vegetarian dish perfect for a nutritious weeknight dinner. Loaded with protein-rich quinoa and black beans, vibrant bell peppers, and a creamy cheese topping, this casserole combines Tex-Mex flair with wholesome ingredients for a satisfying meal that's easy to prepare and bake to perfection.

Ingredients

Quinoa Base

  • 1 1/2 cups quinoa (dry)
  • 2 tbsp oil
  • 2 garlic cloves (crushed)
  • 3/4 cup canned coconut milk (light or regular)
  • 1/4 tsp salt

Vegetables & Seasoning

  • 1 1/2 cups corn (canned or frozen)
  • 3 large bell peppers (chopped)
  • 1/2 medium jalapeño pepper (seeded and minced)
  • 1 tbsp cumin

Beans & Herbs

  • 15 oz can black beans (rinsed and drained)
  • 1 cup cilantro (finely chopped and divided)
  • 1/2 cup green onions (finely chopped and divided)

Cheese

  • 2 cups Tex Mex cheese (shredded and divided)

Instructions

  1. Cook Quinoa: Rinse quinoa under cold water. Bring 3 cups of water to a boil in a saucepan, add quinoa, reduce heat to low, cover and simmer for 12 minutes. Remove from heat and fluff with a fork. Set aside.
  2. Sauté Aromatics and Vegetables: Preheat a large ceramic non-stick skillet over medium heat. Add oil and swirl to coat the pan. Add crushed garlic and cook for 30 seconds while stirring constantly to release aroma.
    Add corn, chopped bell peppers, minced jalapeño, and cumin. Let the mixture sauté undisturbed for 3 minutes, then stir and sauté for an additional 3 minutes until vegetables are tender.
  3. Combine Ingredients: Transfer vegetables to a large mixing bowl. Add cooked quinoa, drained black beans, 3/4 cup cilantro, 1/4 cup green onions, 1 1/2 cups of shredded Tex Mex cheese, coconut milk, and salt. Mix thoroughly to combine all ingredients well.
  4. Prepare for Baking: Preheat oven to 350°F (175°C). Transfer the mixture into an 8 x 11 inch baking dish. Evenly sprinkle the remaining 1/2 cup shredded cheese over the top.
  5. Bake the Casserole: Place the baking dish in the preheated oven. Bake uncovered for 30 minutes until the cheese is melted, bubbly, and lightly golden.
  6. Garnish and Serve: Remove the casserole from the oven. Sprinkle the remaining 1/4 cup cilantro and 1/4 cup green onions over the casserole. Serve warm and enjoy!

Notes

  • For extra flavor, use smoked paprika or chili powder in place of or along with cumin.
  • You can substitute Tex Mex cheese with a blend of cheddar and Monterey Jack cheese.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
  • To make it vegan, substitute cheese with vegan cheese alternatives and use full-fat coconut milk for creaminess.
  • Make sure to rinse quinoa thoroughly before cooking to remove its natural bitterness.

Find it online: https://recipeplenty.com/black-bean-quinoa-casserole-recipe/