This quinoa and black bean casserole is a hearty dish packed with yummy flavors! It’s filled with protein-rich quinoa, tasty black beans, and colorful veggies, making it both filling and nutritious.
Honestly, I love how easy this casserole is to throw together! Just mix everything in one pan, pop it in the oven, and boom—dinner is served. Perfect for busy nights!
Key Ingredients & Substitutions
Quinoa: This is the main ingredient, providing protein and a nutty flavor. If you want a different texture, you could replace it with brown rice or a mix of grains like farro or barley, but cooking times will vary.
Black Beans: They add protein and fiber. If you’re in a pinch, kidney beans or pinto beans make a good substitute. Canned beans are super easy; just rinse and drain them before adding.
Cheese: I recommend cheddar for its meltiness! If you’re looking for a dairy-free option, you could use a vegan cheese or nutritional yeast for a cheesy flavor without the dairy.
Spices: Cumin, chili powder, and smoked paprika give this dish a Southwestern flair. Feel free to experiment with taco seasoning or cayenne pepper for extra heat.
How Do You Get Fluffy Quinoa Every Time?
Cooking quinoa perfectly is crucial for this dish! To ensure fluffy quinoa, start by rinsing it under cold water to remove any bitterness. Use a 2:1 ratio of liquid to quinoa, which means 2 cups of broth for every cup of quinoa.
- Bring the mixture to a boil.
- Cover and reduce to low heat, simmering for about 15 minutes until the liquid is absorbed.
- Let it sit off the heat for 5 minutes, then fluff with a fork!
Following these steps helps prevent it from being too mushy or sticky, ensuring a great texture in your casserole.
Quinoa and Black Bean Casserole
Ingredients You’ll Need:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (or Mexican blend)
- Fresh cilantro, chopped (for garnish)
- Avocado slices (optional, for serving)
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This delicious quinoa and black bean casserole takes about 15 minutes of prep time followed by 25-30 minutes of cooking time. In total, you’ll be enjoying your comforting meal in about 45 minutes!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Dish
Start by preheating your oven to 375°F (190°C). While the oven warms up, lightly grease a 9×9-inch baking dish. This helps ensure your casserole won’t stick!
2. Cook the Quinoa
In a medium saucepan, combine the rinsed quinoa and vegetable broth or water. Bring it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer until the quinoa is fluffy and the liquid is absorbed—this should take about 15 minutes. After it’s done, remove it from the heat.
3. Sauté the Vegetables
While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until the onion is translucent. Then, toss in the minced garlic and sauté for another minute until fragrant.
4. Add More Veggies
Now stir in the diced red bell pepper and corn kernels. Cook everything together for about 5 minutes, until the vegetables are tender and vibrant.
5. Mix in the Black Beans and Tomatoes
Next, add the black beans and diced tomatoes to the skillet. Sprinkle in the ground cumin, chili powder, smoked paprika, salt, and pepper. Stir and let everything cook for 2-3 minutes so the flavors can blend beautifully.
6. Combine Everything
In a large mixing bowl, combine the cooked quinoa with the vegetable mixture. Stir it all together well until everything is evenly mixed.
7. Assemble the Casserole
Transfer the filling mixture to your prepared baking dish. Sprinkle the top generously with shredded cheddar cheese. We want that cheesy goodness!
8. Bake It Up
Place the casserole in the oven and bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly. It should look golden and delicious!
9. Cool and Serve
Once out of the oven, let the casserole cool slightly before serving. Garnish with fresh cilantro and avocado slices. For an extra zesty kick, serve it with lime wedges!
Enjoy this vibrant, nutritious quinoa and black bean casserole as a filling main dish or a hearty side!
Can I Use Brown Rice Instead of Quinoa?
Yes, you can substitute brown rice for quinoa, but you’ll need to adjust the cooking time. Brown rice usually takes about 45 minutes to cook, so keep that in mind when preparing your casserole!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply microwave portions or warm in the oven at 350°F (175°C) until heated through.
Can I Make This Casserole Vegan?
Absolutely! This casserole is already mostly vegan! Just swap the cheddar cheese for a dairy-free cheese alternative or nutritional yeast for a cheesy flavor without the dairy.
What Can I Serve with This Casserole?
This casserole is hearty enough to stand alone, but it pairs wonderfully with a side salad or some guacamole and tortilla chips for a complete meal!
