Black Bean Quinoa Casserole

4.96 from 49 votes

Black Bean Quinoa Casserole

Black Bean Quinoa Casserole with corn, cheese and layers upon layers of fresh Mexican flavours. This vegetarian dinner is so easy to assemble and makes great leftovers that even carnivores will fight for!

Prep Time10

Cook Time37

Total Time47

Course: Casserole

Cuisine: Mexican Thai

Servings: servings

Calories: 365kcal

Author: Olena Osipov

Ingredients

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

US Customary - Metric

Instructions

Cook quinoa as per package instructions and set aside. Or cook 1 1/2 cups of dry quinoa with 3 cups of water for 12 minutes on low heat after boiling. Don't forget to fluff with a fork. See a step by step how to cook quinoa on stove or follow Instant Pot quinoa instructions. 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.

Notes

Store: Refrigerate in an airtight container or in baking dish covered with wrap for up to 3 days.
Freeze: 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.
White or tri-color quinoa: If you have leftover cooked quinoa, you can use about 4-5 cups and skip cooking fresh.
Substitute for coconut milk: A can of low sodium or no salt added tomato sauce, passata or crushed tomatoes. Casserole will lose its Thai flavor but will stay along the Mexican line. Or use salsa but then reduce salt significantly.
Use mixed beans: Instead of black beans, use equal amount of white beans, mixed beans or even chickpeas.
Other veggies: Feel free to use mushrooms instead of bell pepper.
Add protein: If you would like to add meat, add Instant Pot shredded chicken breast or pre-browned ground turkey, beef or chicken.
Do I have to thaw frozen corn? No. Just add it to the skillet and it will defrost quickly.

Nutrition