This Mexican quinoa casserole is not only packed with veggies and black beans, but is bursting with traditional Mexican flavors that the whole family will love. Vegetarian and gluten-free.
I’m excited because I have quite the recipe to share with you today. It’s vegetarian, packed with protein (18 grams per serving) and gluten-free. I think you’re going to like it… I *know* you’re going to like it!
When you think of healthy food, Mexican food isn’t typically the first thing to pop in your head (at least not for me). But you can certainly make Mexican dishes that are healthy and the recipe I’m sharing today proves it. This casserole has a mixture of veggies, quinoa, beans and cheese. A delicious and nutritious Mexican feast!
Ingredients in Mexican Quinoa Casserole
vegetables – sweet potato, red bell pepper, yellow onion, green onion, cilantro
taco seasoning – make your own or purchase a pre-made blend.
canned black beans
salsa – use whatever heat type you prefer! We love spice so I used a hot salsa. The creamy bites of avocado and Greek yogurt were the perfect contrast to the spicy bites. Having said that, if you don’t like that much heat, mild salsa is just as delicious!
Mexican cheese blend
toppings of choice – I love topping this casserole with Greek yogurt, avocado, green onion and cilantro.
Prepping Mexican Quinoa Casserole
This dish does take a little bit of prep work because you have to chop all the veggies and cook the quinoa. But it’s worth it! If necessary, you can save time by prepping the whole bake ahead of time and then just pop it in the oven right before dinner time.
Start by cooking the quinoa. While your quinoa cooks, get to chopping. Chop all of the veggies right away! Add your sweet potato, red pepper and onion to the bottom of a greased casserole dish. Sprinkle taco seasoning evenly over all of the vegetables. In a large bowl, combine the cooked quinoa, beans, cilantro, green onion and additional taco seasoning. Spread the quinoa mixture over the sweet potato and red pepper layer. Next, add a layer of salsa. Add the cheese on top, cover with aluminum foil (to make sure the cheese doesn’t burn!) and bake. It will come out of the oven piping hot with a perfectly gooey layer of cheese. Yum!
Isaac and I LOVED this dish. Each bite is full of flavor and texture — a fiesta in your mouth, if you will. All the veggies are cooked to perfection so they taste fresh instead of overcooked and mushy.
If you make this Mexican quinoa casserole, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe.
One 14-oz can black soybeans or black beans, rinsed and drained
¼ cup sliced green onion
¼ cup cilantro, chopped
1½ cups prepared salsa (mild, medium or hot)
2 cups shredded Mexican cheese blend
2% Greek yogurt, avocado, extra green onion and cilantro (for topping)
Bring the water and quinoa to boil in a saucepan. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let the covered saucepan cool for 4-5 minutes. Remove the lid and fluff with a fork. Set aside.
Preheat the oven to 350° F. Grease a 9″x 13″ dish and spread the sweet potato, bell pepper, and onion in the bottom. Sprinkle with 1 teaspoon of the taco seasoning.
In a bowl combine the beans, cooked quinoa, green onion, cilantro and 1 tablespoon of taco seasoning; mix well.
Place the bean and quinoa mixture over the veggies in the baking dish. Spread salsa on top of the quinoa mixture. Top with cheese.
Cover with aluminum foil and bake for 40 minutes. Removed cover and bake for another 20 minutes or until cheese has melted, the sweet potatoes are cooked and everything is hot throughout.
Serve immediately topped with greek yogurt, avocado slices, green onion and cilantro if desired.