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
  • Prep Time: 10 minutes
  • Cook Time: 37 minutes
  • Total Time: 47 minutes
  • Yield: 9 servings 1x


  • 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


  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.

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