Why You’ll Love This Recipe
Mexican Quinoa Casserole is a hearty, nutritious, and flavorful one-pan meal that’s perfect for busy weeknights. Packed with protein-rich quinoa, black beans, corn, tomatoes, and seasoned with bold Mexican spices, it’s a satisfying vegetarian dish that’s both wholesome and comforting. Best of all, it’s easy to make and requires minimal cleanup.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
quinoablack beans (drained and rinsed)corn kernels (fresh, canned, or frozen)diced tomatoes with green chiliesoniongarlicbell peppervegetable brothenchilada saucetaco seasoningolive oilshredded cheddar cheesefresh cilantro (optional for garnish)lime wedges (optional)
directions
Preheat oven to 375°F (190°C).
In a large oven-safe skillet, heat olive oil over medium heat.
Sauté diced onion and bell pepper until softened, about 5 minutes.
Add garlic and taco seasoning, cooking for 1 more minute.
Stir in quinoa, black beans, corn, diced tomatoes, vegetable broth, and enchilada sauce.
Bring to a simmer, then cover and transfer the skillet to the oven.
Bake for 30-35 minutes or until the quinoa is fully cooked and liquid is absorbed.
Remove from oven, sprinkle with shredded cheese, and return to oven uncovered for 5-7 minutes or until cheese is melted and bubbly.
Let cool slightly before garnishing with fresh cilantro and lime wedges if desired.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 10 minutesCooking time: 35-40 minutesTotal time: 45-50 minutes
Variations
Add cooked ground turkey or chicken for extra protein.
Use pepper jack cheese for a spicy kick.
Include chopped zucchini or spinach for extra veggies.
Top with avocado slices or a dollop of sour cream.
Make it vegan by using dairy-free cheese or omitting the cheese altogether.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat individual portions in the microwave for 1-2 minutes or warm in a skillet over low heat.You can also freeze for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQs
Can I use pre-cooked quinoa?
Yes, but reduce the broth by half and bake for only 15-20 minutes.
Is this recipe spicy?
It has a mild kick, but you can adjust the heat by choosing mild or hot enchilada sauce and tomatoes.
Can I cook this entirely on the stovetop?
Yes, cover and simmer on low heat for 25-30 minutes until the quinoa is tender.
What kind of skillet should I use?
An oven-safe skillet or a Dutch oven works best for this one-pan meal.
Is this dish gluten-free?
Yes, as long as the enchilada sauce and taco seasoning are certified gluten-free.
Can I add cheese inside instead of on top?
Absolutely, mix some cheese into the casserole before baking for extra creaminess.
Can I make it ahead of time?
Yes, assemble it and refrigerate before baking. Add 5-10 minutes to the baking time if cold.
What can I serve with this casserole?
A simple green salad, tortilla chips, or a side of guacamole make great accompaniments.
Can I double the recipe?
Yes, use a larger baking dish and adjust cooking time slightly as needed.
Is it good for meal prep?
Perfectly! Portion it out for grab-and-go lunches or dinners throughout the week.
Conclusion
Mexican Quinoa Casserole is a flavorful, filling, and easy one-pan meal that brings together wholesome ingredients with vibrant Mexican flavors. Whether you’re feeding a family, meal prepping, or looking for a satisfying vegetarian option, this casserole has you covered. Give it a try and enjoy a stress-free, delicious dinner.
Print
Mexican Quinoa Casserole (One-Pan Meal)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Dinner, Casserole, One‑Pan Meal
- Method: Skillet + Oven Bake
- Cuisine: Mexican‑Inspired
- Diet: Vegetarian
Description
A wholesome, flavorful one-pan Mexican-inspired quinoa casserole packed with vegetables, black beans, cheese, and spices—perfect for an easy weeknight dinner.
Ingredients
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with green chiles (e.g., Rotel)
- 1 cup vegetable broth (or chicken broth)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1 cup shredded cheddar or Mexican blend cheese
- Optional toppings: chopped cilantro, sliced avocado, sour cream, lime wedges
Instructions
- Preheat oven to 375°F (190°C).
- In a large oven-safe skillet or pan, heat olive oil over medium heat. Add diced onion and bell pepper; sauté for 5 minutes until softened.
- Add garlic and cook 1 minute until fragrant.
- Stir in quinoa, black beans, corn, diced tomatoes with chiles, vegetable broth, chili powder, cumin, paprika, salt, and pepper. Mix well.
- Bring mixture to a simmer, then remove from heat.
- Sprinkle shredded cheese evenly over top.
- Carefully transfer skillet to the preheated oven. Bake uncovered for 20–25 minutes, until quinoa is tender and cheese is melted/bubbly.
- Remove from oven and let rest for 5 minutes.
- Top with optional cilantro, avocado, sour cream, and lime wedges before serving.
Notes
- Substitute chicken or turkey sausage or cooked shredded chicken for added protein.
- Make it vegan by skipping the cheese or using dairy-free cheese.
- Leftovers keep well in the refrigerator for 3–4 days and reheat nicely.
- Make it ahead by preparing on stovetop, then cover and refrigerate; bake when ready to serve.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 25 mg
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