Packed with vegetables, flavor and plant based protein, this vegetarian quinoa black bean casserole is the perfect easy healthy dinner recipe. Gluten free and easily vegan, this healthy casserole will become a new family staple.
Easy quinoa black bean casserole
I had you at “easy,” didn’t I?
That is why I am kinda in love with this black bean casserole. It is all kinds of easy to THROW together. And I do mean throw. You don’t have to cook the quinoa ahead of time. There is next to no chopping of ingredients (and zero if you use all frozen veggies). And this black bean casserole recipe is basically made with all freezer and pantry staples, making the perfect thing to make when you are running low on groceries AND motivation.
Plus, it is wildly family friendly. For reals. I baked this up with the intention of serving it for dinner but the smell of it baking brought my family wandering out of their homeschool and home office holes in search of a serving. And then the whole tray of casserole disspeared before dinner.
The bittersweet side of being a food blogger.
Recipe testing and development done in collaboration with Heather Staller.
Why this black bean casserole is great
Made with freezer and pantry staples!
Baked in one dish! That one casserole dish + a bowl to mix the wet ingredients in is all the dishes you will make while whipping up this black bean casserole! Love a recipe that minimizes the pile of dinner dishes in the sink.
Veggie-loaded. Like I do. There are 4 different vegetables in this black bean casserole…and they all taste magical in this healthy dinner dish.
Great for meal prep. Throw it together, back and reheat as needed. Perfect for those busy weeks or pop it in your freezer for when need a healthy SOS dinner!
Adaptable. Add more veggies. Take some out. Make it dairy-free. Use different beans. There are lots of ways to make this quinoa casserole recipe work for you. See all of my suggested adaptions below for inspiration.
Full of plant protein. Quinoa is loaded with protein (source) and are black beans. Even the veggies in this quinoa bake have protein to add to the mix, so this dinner is plant powered, but also hearty and satisfying.
Family-friendly. Like I said, my family smelled this baking and gathered in the kitchen, waiting for it to be done baking. They inhale it whenever it goes on the table and come back for seconds….every….single…time.
Gluten free, vegetarian and can easily be made dairy-free and/or vegan by simply omitting the sprinkling of cheese on top.
Make this black bean casserole dairy-free/vegan. This quinoa bake is completely dairy-free if you leave the cheese off of the top or use a dairy-free shredded cheese instead.
Use whatever beans you have. Don’t have black beans? Pinto beans or cooked chickpeas would also be great in this casserole. Truthfully, pretty much any kind of cooked beans will work well in this healthy dinner recipe.
Change up the veggies. Feel free to change up or add in whatever vegetables you like. Add in chopped bell pepper or any kind of chopped greens.
Omit the cauliflower. If cauliflower is not your thing or you simply don’t have it on hand, you can replace it with an additional ¼ cup of quinoa and another ½ cup of water.
Make ahead it ahead of time. This quinoa casserole is a great dish to make as part of meal prep and have in the fridge for lunches. Cover tightly and refrigerate for up to 4 days or freeze for up to a month.
Other veggie-packed casserole recipes you will love
- Easy Chicken Broccoli Casserole
- Ranch Chicken Spaghetti Squash Casserole
- Baked Pasta with Eggplant
- Spaghetti Squash Pizza Casserole
- Veggie-Loaded Turkey Lasagna
Loving this black bean casserole and hungry for more?
Veggie-Loaded Quinoa Black Bean Casserole
- olive oil or oil spray, for greasing the pan
- 2 cups riced cauliflower frozen
- 1 1/4 cup dry quinoa
- 14 ounces canned black beans drained and rinsed
- 1 cup frozen corn
- 1 cup chopped spinach fresh or frozen
- 15 ounces canned crushed tomatoes I like fire roasted for added flavor
- 1 cup salsa
- 1 cup water
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 cup shredded cheddar cheese optional and to taste
- diced avocado, fresh cilantro, hot sauce, diced fresh tomato optional toppings
- Preheat oven to 375℉ Grease a 9-by-13-inch casserole dish or baking pan with oil.
- Add frozen riced cauliflower, quinoa, black beans, corn, and spinach to the casserole dish in that order. This will help the quinoa to have enough liquid to even cook.
- In a large liquid measuring cup or bowl, mix tomatoes, salsa, water, salt, garlic powder, chili powder, and cumin. Pour evenly over the ingredients in the casserole dish. Give the pan a gentle shake or use the back of a spoon to push the tomato mixture around to make sure the liquid is evenly distributed.
- Cover tightly with aluminum foil and bake until the liquid is mostly absorbed and the quinoa is cooked, about 40 minutes.
- If topping with cheese, preheat your broiler. Carefully remove the foil with an oven mitt or towel. Sprinkle your cheese evenly over the casserole. Broil until bubbly and golden brown.
- Allow to cool for 5 minutes then spoon onto plates then add toppings as desired.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!