Mexican Quinoa Casserole

VG

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!

Plate with a cheesy Mexican quinoa casserole topped with jalapenos slices, avocado, and cilantro.

When you think of healthy food, Mexican food isn’t typically the first thing to pop into 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

  • quinoa
  • 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.

Casserole dish of a Mexican Quinoa Casserole topped with lots of cheddar cheese, green onions, cilantro, and jalapeno slices.

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!

Plate and fork with a portion of a Mexican quinoa casserole topped with avocado and cilantro.

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.

Wood serving spoon scooping up a serving of cheesy healthy Mexican quinoa casserole topped with avocado.

Want More Healthy Mexican Recipes? Try These:

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. 

Mexican Quinoa Casserole

5 from 20 votes
This vegetarian Mexican quinoa casserole is a dish the whole family will love. It's packed with veggies, black beans and lots of cheesy goodness.
Plate with a cheesy Mexican quinoa casserole topped with jalapenos slices, avocado, and cilantro.
Prep Time 10 minutes
Cook Time 1 hour
Servings 4 -6

Ingredients

  • 1 cup water
  • ½ cup dry quinoa
  • 3 cups sweet potato, diced
  • 1 medium red bell pepper, diced
  • ½ small yellow onion, diced
  • 1 Tablespoon + 1 teaspoon McCormick Gluten-Free Taco Seasoning
  • One 14-oz can black soybeans or black beans, rinsed and drained
  • ¼ cup sliced green onion
  • ¼ cup cilantro, chopped
  • cups prepared salsa, mild, medium or hot
  • 2 cups shredded Mexican cheese blend
  • 2 % Greek yogurt, avocado, extra green onion and cilantro (for topping)

Instructions
 

  • Bring the water and quinoa to a 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.

Nutrition

Serving: 1/6 of recipe Calories: 348kcal Carbohydrates: 34g Protein: 18g Fat: 15g Fiber: 7g Sugar: 5g
Course: Lunch/Dinner
Cuisine: Mexican

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    64 comments
    1. Ashley
      May 6, 2021 AT 10:23 am

      4 stars
      This was the perfect dish for a rainy and cold cinco de mayo. My husband loved it!! Thanks very much 🙂

      1. Brittany Mullins
        May 6, 2021 AT 11:42 am

        Yay!! I’m so glad you both enjoyed this casserole, Ashley! Thanks for making it and leaving a review. I really appreciate it!

    2. Kristina
      May 3, 2021 AT 11:18 pm

      5 stars
      This recipe was amazing! I was looking for healthier options for mexican food and this was exactly what we needed! I could probably eat the whole pan!

      1. Brittany Mullins
        May 4, 2021 AT 10:30 am

        Woo!! That makes me so happy to hear, Kristina! Thanks for the review. I really appreciate it!!

    3. Ellie
      April 20, 2021 AT 12:20 pm

      5 stars
      This recipe was delish! My husband who doesn’t care for sweet potatoes loved it! I have recommended this over and over again to friends. I love this site. Thanks for the healthy options!

      1. Brittany Mullins
        April 20, 2021 AT 3:28 pm

        Yay! So pumped this recipe was a hit, Ellie. Thanks for the review. I really appreciate it!

    4. Ellie
      November 24, 2020 AT 11:39 pm

      5 stars
      Very good – healthy and hearty at the same time. It’s easy to play with the veggie quantities and adjust cheese/spices and make it your own – excellent base concept!! Thank you!

      1. Brittany Mullins
        November 25, 2020 AT 3:36 pm

        Yay!! So glad this recipe was a hit, Ellie. Thanks for making it and for coming back to leave a review. I so appreciate it!

    5. Madelyn
      November 4, 2020 AT 7:47 pm

      5 stars
      This is the perfect “working from home” meal for busy parents with kids! I was able to prep it during lunch, pop it in the oven after work/school, and take the kids on a walk around the neighborhood while it did it’s thing… and it was DELICIOUS!! Definitely keeping this in rotation.

      1. Brittany Mullins
        November 4, 2020 AT 8:32 pm

        I’m so glad this recipe was a hit, Madelyn!! Thanks for making it and for coming back to leave a review. I really appreciate it. 🙂

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