by Olena

Black Bean Quinoa Casserole

by Olena

5 from 5 reviews

black bean quinoa casserole in a baking dish

A hybrid of modern Mexican and Thai cuisines, this black bean quinoa casserole has layers upon layers of flavours that scream “fresh”. Combining sauteed vegetables, cooked quinoa, coconut milk, cheese, cilantro and onion creates delicious Mexican quinoa casserole that really stands out from any traditional casseroles you are used to. And it’s healthy too! As all ingredients are already cooked, you just need to put assembled casserole in the oven for everything to “marry” each other for 30 minutes. It tastes even better the next day and is great to freeze and make ahead.

I feel like quinoa has lost a bit of its popularity today. This quinoa casserole was one of the first recipes I created for the blog back in 2013 when it was at its peak. But you know how trends work in America?! Same with coconut oil and kale, now everyone is wondering if they are good for you. Let me assure you that too much of anything is not good for you but kale or coconut oil are definitely not bad for you.

Quinoa definitely is a staple in our pantry for good. It is great for using in casseroles because unlike brown rice it is ready in 10 minutes and offers 8 grams of protein and 5 grams of fiber per 1 cup of cooked quinoa. We cook quinoa once a week. Kids love it too, the only thing it’s messy to clean up. But last time I checked, take out is not messy. I choose the mess.

You? Run to the store and add 2 more quinoa casseroles to your “to try list”: spinach artichoke quinoa casserole and ground turkey quinoa casserole.

Enjoy!

How to Make Black Bean Quinoa Casserole

  1. Cook quinoa as per package instructions and set aside. Preheat oven to 350 F degrees. cooked quinoa in a pot
  2. Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add garlic and cook for 30 seconds, stirring frequently. Add corn, bell peppers, jalapenos and cumin. Stir and sauté undisturbed for 3 minutes, stir again and sauté for another 3 minutes. sauteed corn and veggies in a skillet
  3. Transfer to a large mixing bowl along with cooked quinoa, black beans, 3/4 cup cilantro, 1/4 cup green onions, 1 1/2 cups cheese, coconut milk and salt. can of coconut milka bowl with casserole ingredients
  4. Mix well, transfer to 8 x 11 baking dish, sprinkle with remaining 1/2 cup cheese and bake for 30 minutes uncovered. stirred casserole ingredients in a bowlassembled black bean quinoa casserole before baking
  5. Remove from the oven, sprinkle with remaining 1/4 cup cilantro and 1/4 cup green onions. Serve warm. cooked black bean quinoa casserole
Print

Black Bean Quinoa Casserole

5 from 5 reviews

Healthy Mexican Black Bean Quinoa Casserole Recipe with corn, cheese and layers upon layers of flavours. And it’s so easy and relatively quick for a casserole too. Read amazing reviews yourself!

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 37 minutes
  • Total Time: 47 minutes
  • Yield: 9 servings 1x
Scale

Ingredients

  • 1 1/2 cups quinoa, dry
  • 2 tbsp avocado or coconut oil
  • 2 garlic cloves, crushed
  • 1 1/2 cups corn, canned or frozen
  • 3 large bell peppers, chopped
  • 1/2 medium jalapeño pepper, seeded and minced
  • 1 tbsp cumin
  • 15 oz can of black beans, rinsed and drained
  • 1 cup cilantro, finely chopped and divided
  • 1/2 cup green onions, finely chopped and divided
  • 2 cups Tex Mex cheese, shredded and divided
  • 3/4 cup canned coconut milk
  • 1/4 tsp salt

Instructions

  1. Cook quinoa as per package instructions and set aside. Preheat oven to 350 F degrees.
  2. Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add garlic and cook for 30 seconds, stirring frequently. Add corn, bell peppers, jalapenos and cumin. Stir and sauté undisturbed for 3 minutes, stir again and sauté for another 3 minutes.
  3. Transfer to a large mixing bowl along with cooked quinoa, black beans, 3/4 cup cilantro, 1/4 cup green onions, 1 1/2 cups cheese, coconut milk and salt. Mix well, transfer to 8 x 11 baking dish, sprinkle with remaining 1/2 cup cheese and bake for 30 minutes uncovered.
  4. Remove from the oven, sprinkle with remaining 1/4 cup cilantro and 1/4 cup green onions. Serve warm.

Store: Refrigerate in an airtight container for up to 3 days or freeze leftovers for up to 3 months.

Freeze: Assemble, tightly wrap with plastic and then foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions + 15 minutes.

Make Ahead: Assemble, cover and refrigerate for up to 48 hours. Bake as per instructions.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

53 comments on “Black Bean Quinoa Casserole

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  1. This was DELICIOUS! Served it as tacos with some salsa, sour cream, and avocado, and it was a hit!! Definitely cooking again!

  2. We loved this. Olena’s quinoa casseroles are yummy. This fed 4 of us two large dinners. We used a can of drained mild green chilies instead of the jalapeno and added 1 tablespoon of chili powder. We like it spicy, but not too hot! Also served with a small dab of sour cream.

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