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Mexican Cheesy Black Bean Quinoa Casserole topped with cheese and fresh cilantro

Cheesy Mexican Black Bean Quinoa Casserole

A delightful casserole that combines the rich flavors of Mexico with the wholesome goodness of quinoa, making it a comforting dish perfect for any night.
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Prep Time 10 minutes
Cook Time 53 minutes
Total Time 1 hour 3 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup uncooked quinoa The base of the casserole, rich in protein.
  • 2 tsp chili powder Adds a warm, spicy depth.
  • 1/2 tsp cumin powder Enhances complexity with earthy undertones.
  • 1/4 tsp garlic powder Contributes savory aroma.
  • 1/4 tsp salt Elevates all the flavors.
  • 1 can black beans Provides protein and texture. Drain if canned.
  • 1 can corn Sweet element, drain if canned.
  • 1 cup crushed tomatoes Juicy and tangy balance for spices.
  • 1 bell pepper diced Adds a crunchy, fresh element.
  • 1/2 cup onion Diced; enhances flavor profile.
  • 1 cup cheese Creamy texture, can use vegan cheese.
  • 1 cup water For cooking quinoa.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line an 8-inch pan with parchment paper.
  2. Drain the black beans and corn in a colander.
  3. In a large mixing bowl, combine all ingredients: quinoa, spices, beans, corn, tomatoes, bell pepper, onion, cheese, and water. Stir until well-mixed.
  4. Pour the mixture into the prepared pan and spread it out evenly.
Cooking
  1. Bake in the center of the oven for 28 minutes.
  2. Turn off the heat and leave the casserole in the oven for an additional 25 minutes.
  3. Let the casserole cool slightly before serving.

Notes

For added flavor, sauté onion and bell pepper before integrating them into the mixture. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze portions for a month. Adjust spices to taste for heat.