Why Make This Recipe
Vegetarian Black Bean Quinoa Casserole is a tasty and nutritious meal that is perfect for everyone, whether you’re a vegetarian or just looking to enjoy some healthy food. This recipe brings together wholesome ingredients, including black beans, quinoa, and cheese, making it not only filling but also packed with protein and fiber. It’s easy to prepare and makes a great dish for family dinners or meal prep for the week. Plus, it’s a one-pan wonder, which means less cleanup for you!
How to Make Vegetarian Black Bean Quinoa Casserole
Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 1 cup cooked quinoa
- 1 (15 oz) can diced tomatoes with green chilies, drained
- 1 cup shredded cheddar cheese, divided
- ½ cup sour cream or Greek yogurt
- 2 green onions, sliced (for topping)
Directions:
Preheat your oven to 375°F (190°C). Lightly grease a 9×9 or similar-sized baking dish.
Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and sauté for about 5-7 minutes until they are softened.
Add garlic, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute until you can smell the spices.
Stir in the black beans, corn, cooked quinoa, and drained diced tomatoes. Mix everything until combined and heated through, around 2-3 minutes.
Remove the skillet from heat and stir in ½ cup of shredded cheddar cheese and sour cream or Greek yogurt.
Transfer the mixture to the prepared baking dish. Spread it evenly and top with the remaining ½ cup of shredded cheese.
Bake in the preheated oven for 15-20 minutes, until the cheese is melted and the casserole is hot throughout.
Remove from the oven and let it sit for 5 minutes before serving. Top with sliced green onions if you like.
How to Serve Vegetarian Black Bean Quinoa Casserole
This casserole is delicious served warm right out of the oven. You can enjoy it on its own or pair it with a fresh salad or some tortilla chips for added crunch. It also makes great leftovers, so feel free to pack it for lunch or reheat for a quick dinner.
How to Store Vegetarian Black Bean Quinoa Casserole
To store any leftovers, let the casserole cool completely. Then, cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. Just make sure to defrost it in the refrigerator before reheating.
Tips to Make Vegetarian Black Bean Quinoa Casserole
- You can add other vegetables like zucchini or spinach for extra nutrition.
- For a spicier kick, feel free to add some jalapeños or hot sauce.
- To make it dairy-free, use a dairy-free cheese and omit the sour cream or replace it with a vegan alternative.
Variation
If you want to switch things up, try adding cooked ground turkey or chicken for a non-vegetarian twist, or use different types of beans like kidney or pinto beans.
FAQs
1. Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Just cover it and store it in the refrigerator until you are ready to bake it.
2. Can I use pre-cooked quinoa?
Absolutely! If you have pre-cooked quinoa, just add it directly to the dish when instructed.
3. What should I serve with this casserole?
It pairs well with a simple green salad, avocado slices, or even some homemade guacamole for a fresh and healthy meal.
Vegetarian Black Bean Quinoa Casserole
Ingredients
Vegetable Base
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
Spices
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Main Ingredients
- 1 can black beans, drained and rinsed (15 oz)
- 1 cup corn kernels (frozen or canned)
- 1 cup cooked quinoa
- 1 can diced tomatoes with green chilies, drained (15 oz)
- 1 cup shredded cheddar cheese, divided
- ½ cup sour cream or Greek yogurt Use dairy-free alternative for vegan option
- 2 pieces green onions, sliced (for topping)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a 9×9 or similar-sized baking dish.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and sauté for about 5-7 minutes until they are softened.
- Add garlic, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute until you can smell the spices.
- Stir in the black beans, corn, cooked quinoa, and drained diced tomatoes. Mix everything until combined and heated through, around 2-3 minutes.
- Remove the skillet from heat and stir in ½ cup of shredded cheddar cheese and sour cream or Greek yogurt.
Baking
- Transfer the mixture to the prepared baking dish. Spread it evenly and top with the remaining ½ cup of shredded cheese.
- Bake in the preheated oven for 15-20 minutes, until the cheese is melted and the casserole is hot throughout.
- Remove from the oven and let it sit for 5 minutes before serving. Top with sliced green onions if you like.