Hey there my friend 👋. This Southwestern Quinoa and Black Bean Casserole is the kind of dish that makes life easy. It’s packed with bold flavors, takes minimal effort, and fills you up without weighing you down.
And the best part? One pan, no fuss, and loaded with protein and fiber. Whether you’re meal-prepping or feeding a hungry crowd, this recipe has got your back. Let’s get into it.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Large oven-safe skillet or casserole dish
- Measuring cups and spoons
- Cutting board and knife
- Can opener
- Mixing spoon or spatula
- Aluminum foil (for covering while baking)
Important Info
- Servings: 6 portions
- Estimated Cost to make this recipe: Around $12-$15 depending on your local prices
- Prep time: 10 minutes
- Cook time: 35 minutes
- Total time: 45 minutes
- Calories per serving: About 320 calories
- Cook method: Casserole (baked)
- Season: Perfect for any season
- Course: Main Course
- Cuisine: Southwestern-inspired
- Diets: Vegetarian, Gluten-Free
How to Make Southwestern Quinoa and Black Bean Casserole
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 cup quinoa, rinsed
- 1 ½ cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) fire-roasted diced tomatoes, with juices
- 1 cup corn kernels (fresh, frozen, or canned)
- ½ cup bell peppers, chopped
- ½ cup red onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar or Mexican cheese blend
- ¼ cup cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Quinoa | Brown rice or couscous |
| Vegetable broth | Water with bouillon cube |
| Black beans | Pinto beans or kidney beans |
| Fire-roasted tomatoes | Regular diced tomatoes with a pinch of smoked paprika |
| Corn kernels | Chopped zucchini or diced carrots |
| Cheddar cheese | Monterey Jack or vegan cheese |
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an oven-safe skillet or casserole dish.
- Rinse the quinoa under cold water to remove bitterness.
- Sauté the onions, garlic, and bell peppers in a pan over medium heat for about 2 minutes until slightly softened.
- Combine all the ingredients (except the cheese and cilantro) in the baking dish and mix well.
- Cover with foil and bake for 30 minutes until the quinoa is fully cooked and absorbs the liquid.
- Remove from the oven, sprinkle the shredded cheese on top, and return to the oven for 5 minutes until melted.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Helpful Tips
- Rinse your quinoa before cooking to get rid of any bitterness.
- If using frozen corn, thaw it first so it doesn’t make the casserole watery.
- If the quinoa isn’t fully cooked after 30 minutes, add ¼ cup of water and bake for an extra 5 minutes.
- Want it spicier? Add diced jalapeños or a pinch of cayenne pepper.
- Make it heartier by adding cooked shredded chicken or ground turkey.
What to Serve with Southwestern Quinoa and Black Bean Casserole
This casserole is a complete meal on its own, but if you want to round it out, try serving it with:
- A side of guacamole or avocado slices
- Warm corn tortillas or tortilla chips
- A fresh side salad with a zesty dressing
- Sour cream or Greek yogurt for extra creaminess
How Do You Serve the Recipe?
You can serve this casserole straight from the oven in the same dish. A big spoon is all you need. If you’re meal-prepping, portion it into airtight containers for easy grab-and-go lunches.
Where Do You Serve This Recipe the Most?
This dish is perfect for:
- Weeknight dinners when you need something quick and filling
- Potlucks and family gatherings because it feeds a crowd
- Meal prepping since it stores well and reheats easily
- Meatless Mondays for a protein-packed vegetarian meal
Storage
Short-Term Storage (Room Temperature)
- If serving within 2 hours, keep it covered on the stovetop.
Refrigeration
- Store leftovers in an airtight container for up to 4 days.
- Reheat in the microwave for 1-2 minutes or in the oven at 350°F for 10 minutes.
Freezing
- Let the casserole cool completely.
- Store in a freezer-safe container for up to 3 months.
- Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this ahead of time?
Yes, you can assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking.
Can I use a different grain instead of quinoa?
Yes, you can use brown rice, bulgur, or couscous, but adjust the liquid and cooking time accordingly.
Can I make this dairy-free?
Yes, just skip the cheese or use a dairy-free alternative like cashew cheese or nutritional yeast.
Is this recipe kid-friendly?
Yes, kids love it, especially when topped with cheese. If your child prefers milder flavors, reduce the chili powder.
How do I add more protein to this dish?
You can add cooked shredded chicken, ground beef, or even a fried egg on top for extra protein.
Meta Description
This Southwestern Quinoa and Black Bean Casserole recipe is a protein-packed, easy one-pan meal. Perfect for meal prep, potlucks, or a quick weeknight dinner.