Description

This Mexican Black Bean & Quinoa Bake is a hearty, flavor-packed casserole loaded with protein, fiber, and warm spices. Fluffy quinoa, tender black beans, sweet corn, and peppers are baked under a blanket of melted cheese for a cozy, satisfying meal. It’s easy, colorful, and perfect for busy weeknights or meal prep.

Ingredients

Scale

1 cup quinoa, rinsed
2 cups vegetable broth
1 can (15 oz / 425 g) black beans, rinsed and drained
1 can (15 oz / 425 g) diced tomatoes, with juices
1 cup corn (fresh, frozen, or canned and drained)
1 red bell pepper, diced
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and black pepper, to taste
1 cup shredded cheese (cheddar or Mexican blend)
Fresh cilantro, chopped, for garnish

Instructions

Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish and set aside.
Rinse the quinoa under cold water using a fine-mesh strainer. Add the quinoa and vegetable broth to a saucepan and bring to a boil.
Reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender. Fluff with a fork and set aside.
While the quinoa cooks, heat the olive oil in a large skillet over medium heat.
Add the chopped onion and minced garlic. Sauté for 2–3 minutes, until the onion is softened and translucent.
Stir in the diced red bell pepper, corn, black beans, and diced tomatoes with their juices.
Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir well and cook for about 5 minutes, letting the flavors meld and the mixture heat through.
In a large mixing bowl, combine the cooked quinoa with the warm vegetable and bean mixture. Stir until everything is evenly combined.
Transfer the mixture to the prepared baking dish, spreading it into an even layer.
Sprinkle the shredded cheese evenly over the top.
Bake for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
Remove from the oven and let the bake cool for a few minutes to set slightly.
Garnish generously with chopped fresh cilantro and serve warm.

Notes

If using low-sodium broth or no-salt-added tomatoes, you may need to add a bit more salt to balance the flavors.
Frozen corn can go straight into the skillet without thawing; just cook an extra minute or two.
For a spicier bake, add a pinch of cayenne pepper or a diced jalapeño along with the bell pepper.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Casserole, Main Course
Method: Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1/6 of casserole
Calories: 320 kcal (approximate)
Sugar: 5 g (approximate)
Sodium: 650 mg (approximate, varies with broth and cheese)
Fat: 12 g (approximate)
Saturated Fat: 4 g (approximate)
Unsaturated Fat: 7 g (approximate)
Trans Fat: 0 g (approximate)
Carbohydrates: 40 g (approximate)
Fiber: 8 g (approximate)
Protein: 14 g (approximate)
Cholesterol: 15 mg (approximate)

Keywords: Mexican quinoa bake, black bean casserole, vegetarian casserole, quinoa and black beans, meatless dinner, meal prep