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Recipes
Beans & Legumes
Cheesy Quinoa and Black Bean Casserole

19 INGREDIENTS • 8 STEPS • 30MINS

Cheesy Quinoa and Black Bean Casserole

Recipe
4.9
8 ratings
A lightened-up, healthy quinoa bake that you can enjoy completely guilt-free. Reminiscent of enchiladas, slightly spicy and super satisfying, full of black beans, veggies, and cheesy goodness. And the leftovers taste even better!
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The Picky Eater
Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun!
https://www.pickyeaterblog.com/
A lightened-up, healthy quinoa bake that you can enjoy completely guilt-free. Reminiscent of enchiladas, slightly spicy and super satisfying, full of black beans, veggies, and cheesy goodness. And the leftovers taste even better!
30MINS
Total Time
$1.34
Cost Per Serving
Ingredients
Servings
10
us / metric
Quinoa
1 cup
Quinoa
Tomato Sauce
1 can
(15 oz)
Tomato Sauce
Vegetable Broth
1 1/2 cups
Vegetable Broth
Chili Powder
1 Tbsp
Chili Powder
Ancho Chili Powder
1 tsp
Ancho Chili Powder
Chipotle Chili Powder
as needed
Chipotle Chili Powder
Garlic Powder
1 tsp
Garlic Powder
Onion Powder
1 tsp
Onion Powder
Dried Oregano
1 tsp
Dried Oregano
Mild Diced Green Chiles
1 can
(4.5 oz)
Mild Diced Green Chiles
Frozen Corn Kernels
1/2 cup
Frozen Corn Kernels
or Canned
Black Beans
2 cans
(15 oz)
Black Beans
Yellow Bell Pepper
3
Yellow Bell Peppers
Onion
1
Onion, diced
Ground Cumin
1 tsp
Ground Cumin
Salt
as needed
Salt
Shredded Mexican Cheese Blend
1 1/2 cups
Shredded Mexican Cheese Blend
Roma Tomato
3
Roma Tomatoes, finely chopped
Scallion
to taste
Diced Scallions
Nutrition Per Serving
VIEW ALL
Calories
252
Fat
7.2 g
Protein
12.8 g
Carbs
35.7 g
Love This Recipe?
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Cheesy Quinoa and Black Bean Casserole
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author_avatar
The Picky Eater
Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun!
https://www.pickyeaterblog.com/
Cooking InstructionsHide images
step 1
Cook Quinoa (1 cup) according to package directions.
step 2
Meanwhile, saute Onion (1), Yellow Bell Peppers (3), Frozen Corn Kernels (1/2 cup), Ground Cumin (1 tsp), Salt (as needed), Black Beans (2 cans), and Mild Diced Green Chiles (1 can).
step 2 Meanwhile, saute Onion (1), Yellow Bell Peppers (3), Frozen Corn Kernels (1/2 cup), Ground Cumin (1 tsp), Salt (as needed), Black Beans (2 cans), and Mild Diced Green Chiles (1 can).
step 3
While that's cooking, make the sauce. Combine the Tomato Sauce (1 can) and Vegetable Broth (1 1/2 cups) in a medium saucepan over medium heat.
step 4
Add Chili Powder (1 Tbsp), Ancho Chili Powder (1 tsp), Chipotle Chili Powder (as needed), Garlic Powder (1 tsp), Onion Powder (1 tsp), and Dried Oregano (1 tsp). Whisk to combine, then turn the heat down to low and let simmer 5 minutes.
step 5
Preheat the oven to 375 degrees F (190 degrees C).
step 6
Mix quinoa, sauce and half of the Shredded Mexican Cheese Blend (3/4 cup) in the pan with the black bean/veggie mixture.
step 7
Transfer the mixture to a casserole dish, top with remaining Shredded Mexican Cheese Blend (3/4 cup) and bake for 15 minutes, or until the cheese is melted and bubbly.
step 7 Transfer the mixture to a casserole dish, top with remaining Shredded Mexican Cheese Blend (3/4 cup) and bake for 15 minutes, or until the cheese is melted and bubbly.
step 8
Top with Roma Tomatoes (3) and Scallions (to taste), then serve!
step 8 Top with Roma Tomatoes (3) and Scallions (to taste), then serve!
Tags
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Beans & Legumes
American
Budget-Friendly
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Mexican
Summer
Vegetables
Whole Grains
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