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
Units
Scale
- 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