Mexican Quinoa Casserole
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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 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.
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.
Want More Healthy Mexican Recipes? Try These:
- Tofu Sofritas
- Southwest Sweet Potato Black Bean Dip
- Guacamole Salad
- Red Chilaquiles
- Taco Soup
- Easy Enchilada Sauce
Be sure to check out the full collection of healthy Mexican recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Mexican Quinoa Casserole
Ingredients
- 1 cup water
- ½ cup dry quinoa
- 3 cups sweet potato, peel and 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
- 1 ½ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Brittany, I made this last night for dinner, and we loved it! I used 1.5 c cooked quinoa as I already had that in the fridge. I love how the moisture in the salsa is used to cook the veggies and keep them moist. I will definitely make this again, and again! Thank you for another great recipe!
Yay!! So glad this recipe was a hit! Thanks for trying it and for coming back to leave a comment + star rating. The reviews are super helpful to other readers, so I appreciate it. <3
This was really yummy and so easy! I made the quinoa in my instant pot to make this even easier to throw together. We loved eating this with tortilla chips, like a dip or as nachos! I took the leftovers and used them as the filling for your enchilada recipe!
Yay!! So glad you also enjoyed this recipe, Rachell! Thanks again for taking the time to leave a comment and star rating. The reviews are super helpful to other readers.
I was hesitant to make this, because my kids don’t like quinoa. However, they inhaled it, as did my husband and I. Really great comination of flavors. Thanks!
Yay!! That makes me so happy to hear, Cyndi. So glad this casserole was a hit with the entire fam. Thanks for taking the time to leave a comment + star rating. I so appreciate it!
It is absolutely delicious. I forgot to get salsa, so I made my own. I made extra quinoa, so I could make the quinoa tabbouleh.
Yay!! So glad this recipe turned out well for you, Angela. Thanks for coming back to leave a comment + star rating. I so appreciate it! <3
Super Amazing!
I am surely gonna try that
Thanks for sharing
It was perfect the first time.This is very really unique helpful information.I learn so much from you as well!Keep it up.
This recipe is DELICIOUS! Plus it’s so easy to make in the slow cooker, and just as tasty as leftovers. Both my husband and I loved it, and I will absolutely be making it again!
Yay!! That makes me so happy to hear, Shannon. So glad this casserole was a hit with you and your husband. Thanks for coming back to leave a comment and star rating. I so appreciate it. <3
I just SCARFED down my bowl of this, and am no longer sad that my husband won’t want any. I did double the sweet potatoes and bell peppers, just because they needed used, but goodness my heart and body needed this tonight! So so good, and I will now be going in for seconds!
Oh yay!!! I love hearing that. And now you can have it all to yourself. 🙂 So glad you loved this casserole and thanks so much for coming back to leave a comment + star rating. It’s super helpful to other readers!
Let me just say dont even think twice about making this dish ! So easy but so delicious , I am a Mexicana and the flavors were on point I did make my own taco seasoning, added 2 zucchinis to the veggie mix , half a de-seeded jalapeno and instead of jarred salsa I used a small can of el pato jalapeno salsa as I’m not a fan of jarred salsa it was the best thing I’ve made in awhile🙌
Ahh that makes me so happy to hear, Mel!! Thank you so much for coming back to leave a comment + star rating. It means the world to me. <3
I made this using a mango peach salsa and only used a small even layer of a triple cheddar cheese. It came out perfect! Definitely one of my favorite dinner recipes!
Oh yay! I’m so glad that you enjoyed the sweet potato quinoa bake. I bet it was extra tasty with the mango peach salsa. And I so appreciate you coming back to leave a comment and star rating on the recipe too. It’s so helpful for other readers and means the world to me.