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quinoa black bean casserole

Quinoa Black Bean Taco Casserole

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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Course Dinner
Cuisine Mexican
Servings 6 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 Medium saucepan
  • 1 large skillet
  • 1 Cutting board
  • 1 Chef's knife
  • 1 can opener
  • 1 measuring cup
  • 4 Measuring spoons
  • 1 Mixing bowl
  • 1 Wooden spoon
  • 1 aluminum foil sheet

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cups vegetable broth low sodium
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 can black beans 15-ounce, drained and rinsed
  • 1 can corn kernels 15-ounce, drained
  • 1 can fire-roasted diced tomatoes 14.5-ounce, undrained
  • 1 can diced green chiles 4-ounce, undrained
  • 1/4 cup fresh cilantro chopped, divided
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 small lime cut into wedges, for serving
  • 1/2 cup sour cream for serving
  • 1 avocado sliced, for serving
  • 2 green onions thinly sliced, for garnish

Instructions
 

  • Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  • Combine quinoa and vegetable broth in a saucepan, bring to a boil, reduce to low, cover, and simmer until fluffy and liquid is absorbed, 15 minutes.
  • Heat olive oil in a large skillet over medium heat and sauté onion and bell pepper until softened, 5 minutes.
  • Add garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper to the skillet and cook until fragrant, 30 seconds.
  • Stir in black beans, corn, diced tomatoes with juices, diced green chiles with juices, and half the cilantro, and simmer 3 minutes.
  • Fold the cooked quinoa into the skillet mixture until evenly combined.
  • Transfer the mixture to the prepared baking dish and spread into an even layer.
  • Sprinkle cheddar and Monterey Jack evenly over the top.
  • Cover loosely with foil and bake for 15 minutes, then uncover and bake until cheese is melted and bubbling, 5–7 minutes more.
  • Remove from the oven and let rest 10 minutes before garnishing with remaining cilantro and green onions.
  • Serve warm with lime wedges, sour cream, and avocado slices.

Notes

Rinse quinoa thoroughly to remove bitterness, and avoid overcooking it so the grains stay fluffy in the casserole. If you prefer more heat, add 1 finely chopped jalapeño with the onions or increase the chili powder and include a pinch of cayenne. For a heartier, meaty version, brown 8 ounces of ground turkey or beef with the onions and drain before adding spices. You can assemble the casserole up to a day ahead, refrigerate covered, and add 10 extra minutes to the covered bake time. Swap cheeses for pepper jack or use a dairy-free shredded cheese to keep it vegan, and garnish with shredded lettuce or crushed tortilla chips for added crunch.
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