Quinoa and Black Bean Casserole Recipe

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Recipes.net Team Published: May 8, 2020 Modified: August 19, 2020
Quinoa and Black Bean Casserole Recipe

Quinoa makes a great substitute for white rice. It’s rich in protein and fiber which makes it perfect for low-bar diets. However, for this dish, it has extra calories but we ensure you that it’s filled with healthy ingredients. Serve up this southwestern inspired Quinoa and Black Bean Casserole as a side, with chips, in a tortilla or by itself.

How To Make Quinoa and Black Bean Casserole

A hearty and savory casserole dish filled with quinoa, black beans and shredded Mexican cheese.

  • 3 large garlic cloves (minced)
  • 1 onion (minced)
  • 2 jalapenos (seeds and ribs removed, minced)
  • 1 tbsp olive oil
  • 4 ½ cup black beans (rinsed)
  • 1 ¼ cup vegetable broth
  • 2 cup quinoa (cooked)
  • ½ tsp. cayenne pepper
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 4 bell peppers (diced)
  • 1 ¼ cup Mexican cheese (shredded )
  • ½ cup green onions (diced)
  1. Preheat the oven to 375 degrees F.

  2. In a large skillet heat oil over medium-high heat.
  3. Add garlic, onion and jalapenos.
  4. Sautee for 4 minutes, stirring occasionally.
  5. Stir in broth and black beans.
  6. Bring mixture to a boil and cook 5 minutes.
  7. Mash beans, leaving some still intact.
  8. The mixture should be thick; keep cooking if it is still watery.
  9. Salt to taste; set aside.
  10. In a dry, nonstick skillet add the quinoa and toast over medium-high heat.
  11. Season with cayenne, chili powder, cumin and salt.
  12. Cook for 1-2 minutes. Set aside.
  13. In the same dry, nonstick skillet place diced peppers over medium-high heat.
  14. Blister the peppers and do not stir for 2-3 minutes.
  15. Stir after and cook another 2 minutes.
  16. Remove from heat, set aside.
  17. Coat a 9×13-inch glass baking dish with cooking spray.

  18. Spoon black beans into dish.
  19. Top with quinoa, peppers and cheese.
  20. Cover and bake for 20 minutes.
  21. Remove foil and bake another 10 minutes, or until cheese is bubbly.
  22. Let cool and sprinkle with green onions.

How To Make Quinoa and Black Bean Casserole

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A hearty and savory casserole dish filled with quinoa, black beans and shredded Mexican cheese.

Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Serves:

Ingredients

  • 3 large garlic cloves , minced
  • 1 onion, minced
  • 2 jalapenos, seeds and ribs removed, minced
  • 1 tbsp olive oil
  • 4 ½ cup black beans, rinsed
  • 1 ¼ cup vegetable broth
  • 2 cup quinoa, cooked
  • ½ tsp. cayenne pepper
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 4 bell peppers, diced
  • 1 ¼ cup Mexican cheese, shredded
  • ½ cup green onions, diced

Instructions

  1. Preheat the oven to 375 degrees F.

  2. In a large skillet heat oil over medium-high heat.
  3. Add garlic, onion and jalapenos.
  4. Sautee for 4 minutes, stirring occasionally.
  5. Stir in broth and black beans.
  6. Bring mixture to a boil and cook 5 minutes.
  7. Mash beans, leaving some still intact.
  8. The mixture should be thick; keep cooking if it is still watery.
  9. Salt to taste; set aside.
  10. In a dry, nonstick skillet add the quinoa and toast over medium-high heat.
  11. Season with cayenne, chili powder, cumin and salt.
  12. Cook for 1-2 minutes. Set aside.
  13. In the same dry, nonstick skillet place diced peppers over medium-high heat.
  14. Blister the peppers and do not stir for 2-3 minutes.
  15. Stir after and cook another 2 minutes.
  16. Remove from heat, set aside.
  17. Coat a 9×13-inch glass baking dish with cooking spray.

  18. Spoon black beans into dish.
  19. Top with quinoa, peppers and cheese.
  20. Cover and bake for 20 minutes.
  21. Remove foil and bake another 10 minutes, or until cheese is bubbly.
  22. Let cool and sprinkle with green onions.

Nutrition

  • Calcium: 163mg
  • Calories: 354kcal
  • Carbohydrates: 51g
  • Cholesterol: 15mg
  • Fat: 9g
  • Fiber: 12g
  • Iron: 4mg
  • Potassium: 714mg
  • Protein: 18g
  • Saturated Fat: 3g
  • Sodium: 255mg
  • Sugar: 4g
  • Vitamin A: 2200IU
  • Vitamin C: 74mg
Nutrition Disclaimer
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