by Olena

Black Bean Quinoa Casserole

by Olena

Mexican Black Bean Quinoa Casserole with corn, cheese and layers upon layers of flavours. Read amazing reviews yourself!

black bean quinoa casserole in a baking dish

Delicious Quinoa Casserole

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.

a bowl with casserole ingredients

Ingredients for Black Bean Quinoa Casserole

  • Quinoa: A staple in our pantry. 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.
  • Regular or low fat canned coconut milk: Instead of canned soup we use canned coconut milk to make casserole moist.
  • Black beans, corn, bell pepper: A bulk of flavorful veggies and legumes for protein and fiber.
  • Fresh herbs and jalapeno: Lots of cilantro, green onion and spicy pepper add flavor with little calories.
  • Cheese: Gooey melted cheddar, Tex Mex or colby cheese is a must for this casserole.

How to Make Black Bean Quinoa Casserole

Detailed recipe card is below.

  • Prep: Preheat oven to 350 F degrees and spray 9×13 baking dish with oil.
  • Cook quinoa as per package instructions.
  • Saute veggies and beans with spices: First cook garlic. Then corn, bell peppers, jalapenos and cumin.
  • Combine: In a large mixing bowl, combine cooked quinoa, black beans, herbs, half the cheese, coconut milk and salt. Mix, flatten in baking dish and sprinkle with other half cheese.
  • Bake for 30 minutes uncovered.
  • Garnish: Sprinkle with remaining 1/4 cup cilantro and 1/4 cup green onions.

cooked quinoa in a potsauteed corn and veggies in a skilletcan of coconut milkstirred casserole ingredients in a bowl

assembled black bean quinoa casserole before bakingcooked black bean quinoa casserole

How to Store, Make Ahead and Reheat

Store: Refrigerate in an airtight container or in baking dish covered with wrap for up to 3 days. Or freeze leftovers for up to 3 months.

Freeze uncooked: 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.

More Healthy Casseroles

Black Bean Quinoa Casserole

black bean quinoa casserole

Black Bean Quinoa Casserole

Mexican Black Bean Quinoa Casserole with corn, cheese and layers upon layers of flavours. Read amazing reviews yourself!
4.91 from 11 votes
Print Save Rate
Course: Casserole
Cuisine: Mexican Thai
Prep Time: 10 minutes
Cook Time: 37 minutes
Total Time: 47 minutes
Servings: 9 servings
Author: Olena


  • 1 1/2 cups quinoa dry
  • 2 tbsp 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 light or regular
  • 1/4 tsp salt


  • Cook quinoa as per package instructions and set aside. Preheat oven to 350 F degrees.
  • 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.
  • 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.
  • 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 or in baking dish covered with wrap for up to 3 days. Or freeze leftovers for up to 3 months.
  • Freeze uncooked: 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.


  • You can use about 4-5 cups of cooked (leftover) quinoa.
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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.

71 comments on “Black Bean Quinoa Casserole

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  1. 5 stars
    This turned out better than I had ever imagined. The whole family loved it. I substituted the black beans with a variety of beans.

  2. 5 stars
    Wow it was wonderful, many thanks for providing such a lovely menu. My daughter is vegetarian so a no-brainer for her but my son traditionally hates anything veggie, however he loved this and wanted more!
    I live in Barcelona so some simple ingredients like tinned black beans are hard to find, I had to use dried ones soaked and then cooked. Of course, I prepared far to many beans, so I’ll be investigating your other black bean recipes today.

  3. 5 stars
    This was my first time cooking with Quinoa. It was delicious, healthy and will definitely be making it again in near future. I used sweetened condensed coconut milk as that’s all I could find. Not sure if that is what was meant for the recipe or not. I liked the sweet taste it added. Next time will look at adding chicken or turkey to it and topping with Sour Cream. Definitely a recipe keeper!

  4. 4 stars
    It sounds wonderful but can I use regular milk in place of cocoa milk? Or, do you have another suggestion to replace the coconut milk? Thank you

    1. Regular milk will not work. You can replace canned coconut milk with tomato sauce or diced tomatoes (both low sodium) or use 1/2 cup more broth.

  5. 5 stars
    This was DELICIOUS! Served it as tacos with some salsa, sour cream, and avocado, and it was a hit!! Definitely cooking again!

  6. 5 stars
    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.

  7. I’m always looking for new recipes to spice up our meatless mondays so I can’t wait to give this a try! Will have to split the recipe up in two 9×9 pans as my 1.5 YO is allergic to dairy and my husband has an aversion to cheese (he’s weird). 🙂 Thanks!!

  8. Just made this last night and it turned out great! Topped it with a little spicy salsa and am going to have the leftovers tonight for dinner. I am going to link to this tasty clean dinner on my blog! Thanks!!

  9. I found this recipe this morning while browsing freezer-friendly casseroles, since I’ve just moved and need to both stock up my freezer and stick to uncomplicated/fast recipes that won’t be too much hassle. You just convinced a whole bunch of Austrians (and they can be hard to convince) that Tex-mex can be healthy AND tasty. Seriously, congrats 😉 – A grateful Spaniard in Austria

    1. Haha, you are funny, Sara. Are Austrians like Germans, and like English?:) You are so welcome. I’ve been to Austria many many years ago and have the fondest memories of it. Gorgeous!!!

      1. They do have a particular aversion to anything that might be spicy and meat free – then again, I work in IT, at a particular company where most guys’ diet seems to exclusively consist on pizza, schnitzel and sausages and “chinese” (namely spring rolls and dumplings) takeaways if and only if the mood strikes 😛 So trust me, this was a HUGE achievement. Also, I’ve been trying some of your recipes in the past days and your zucchini enchilada quiche has become a favourite! 😉 Again, thanks a lot for your ideas, I will most definitely spread the word! <3

  10. Made this for dinner tonight. It was delicious. I added some mojo rotisserie chicken I bought from the Publix deli. In addition to the cilantro garnish, I added a few slices of avocado and a spritz of lime. This will be a regular at my place! Also, when cooking the quinoa with 4 mins to spare…is it supposed to be watery like that? I cooked it an extra min or so because I thought that was strange. I’ve never made quinoa before.

    1. A bit of extra water is find for this casserole. You bake it afterwards anyways and any extra water will be absorbed with other flavours. Glad buoy liked it!:)

  11. Hi! This recipe looks great. I however am dairy free. If I leave out the cheese will this dramatically change it? I havent tried dairy free cheese because I’m not a big cheese fan anyway and I don’t know how it will taste. Any suggestions?

    1. You can skip the cheese but casserole will be more crumbly and not stay together as well. Taste should be tasty anyways.:) Maybe add more green onion or herbs or red pepper flakes for bolder taste.

  12. I need a recipe to cook for a group of people, and this sounds great. I was wondering if you have ever tried adding chicken to the recipe or if you think it would work?

  13. Hi Olena! Just discovered your site last week and we had this added to our menu plan for this week. It was great! I forgot about my quinoa and cooked it through so next time I’ll keep a closer eye! I’m from Winnipeg and from Poland originally. I read your cabbage rolls post and I AGREE!!! The first time I had cabbage rolls here after people RAVING about cabbage rolls (which happens as soon as you tell them where you’re from!) I immediately said, these are NOT cabbage rolls! They were the size of spring rolls and YUP – full of rice!! 🙂 Can’t wait to try yours!

    1. Heeeey. Nice to meet you! How long you lived in Canada now? Well, it’s like you and me making butter chicken. I’m sure it will taste good but won’t be real Indian food. It’s on my menu btw LOL. Enjoy and let me know how they turn out.

  14. It looks so good, but would have to come up with some alternatives to coconut oil and milk…any suggestions? Extremely allergic to coconut. Thanks!

  15. This is a delicious recipe! I don’t eat dairy so I used none dairy cheese and it was perfect. Going to try and add a can of rotel next time.

  16. This was so delicious! I made a few minor changes. Instead
    of sautéing the fixed jalapeño I added it on top after the
    assertive was cooked (I love the crunch and flavor of fresh
    jalapeño). I also squeezed a little fresh lime juice on top of my
    portion once it was plated. Delicious! Thank you for this recipe!
    It’s been added to my dinner rotation!

  17. I’ve been craving everything Tex Mex lately, so this looks DELICIOUS. On the menu for tonight! I also just discovered your blog in the past 20 minutes and I think I’ve saved 10 recipes already!

  18. when you freeze, how do you reheat? Looking to make something for a friend that just had a baby that she can easily reheat for dinner. Looking to send over one larger portion.

    1. Hi Erin,

      You have 3 options:
      1. Do not bake at all. Just freeze assembled in a baking dish. Tell your friend to bake it from frozen 15 minutes longer than the original recipe calls for.
      2. Under bake by 15 minutes and freeze cooled. Then she can reheat it in the oven at 375 for 15 mins (whole, assembled).
      3. Bake, cut, freeze in individual portions and then your friend can just defrost in a microwave.
      That’s what I used to do when I had babies.:) And my friends used to make me casseroles too. Funny.:) Hope this helps.:)

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