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    Home » MAINS

    Cheesy Mexican Quinoa Casserole with Black Beans

    Modified: May 17, 2025 by Susan Pridmore · This post may contain affiliate links · 8 Comments

    This cheesy Mexican quinoa casserole is made healthy with quinoa and pumpkin seeds and eliminating the sour cream many similar recipes include. It's packed with protein from the quinoa, black beans and pepitas, making it a perfect main or side dish for the whole family.

    Having cooked quinoa on hand saves about 10 minutes from the recipe timing.

    Jump to Recipe
    Cheesy Mexican quinoa casserole with black beans and tomatoes in a baking dish.

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    Mexican food is a big favorite in our family, and when everyone visits, it's one of my go-to dishes guaranteed to make everyone of all ages happy at the table. That's code for "life-saver dish". 

    Casseroles are a win in many kitchens because of their flexibility and make-ahead-ability, and this healthy Mexican casserole is no different. It's been a family favorite for years now, and inspired this Mexican Stuffed Pepper Casserole, a "dump-it" casserole where everything, including the rice, cooks all together. The flavor is amazing.

    Before we dive into this casserole, if you're looking for a quinoa salad with black beans, check out this Quinoa Salad with Black Beans, Avocado and Grapes. Or for another bean and cheese casserole, in winter months, this Cheesy, White Bean and Tomato Bake is a huge hit at every table!

    Ideas for Mexican Casserole Flexibility

    If you want to spice it up a bit, add a Serrano or poblano pepper.

    Want more corn? Just pile a little more in.

    Switch out black beans for pintos if that's your preference. Or use a combination of both.

    Kids don't want quinoa? Substitute your favorite rice.

    If you're in a rush, use a pre-packaged Mexican grated cheese mix. 

    Perfect Party Food

    When I look for party food for large gatherings, I look for dishes that can be made ahead and are easily transportable. And because I tend to bring vegetarian dishes to pot-luck parties, I bring something that can be used as a vegetarian main dish or a side dish for the omnivores in the crowd. 

    This dish checks all those boxes.

    If you plan to take it to a party, make it ahead only for Step 1. Before serving, bring the dish to room temperature, spread on the last half of the cheese and bake long enough to warm up the casserole and melt the cheese. If the casserole is cold, reheat it without the extra cheese and then add the cheese for a final 5-minute bake. 

    Serving Ideas

    Serve it as-is for a main or side dish.

    Add some cheese and serve with chips for a hearty dip. The cheese will hold it together better on the chips.

    Spoon some into tacos, and top with shredded cabbage, pickled onions and a scoop of guacamole. 

    Add shredded chicken or pork for a hearty omnivore dish.

    Mexican Casserole Quick Prep Shortcuts

    I often have either a jar of quinoa in the refrigerator I've already cooked up, or tucked away in the freezer. Your local market may carry packages of frozen quinoa in the freezer section for produce, or you can purchase pre-cooked quinoa from Amazon. Even though quinoa cooks up pretty quickly, the triple rinse of the seeds to remove the saponins covering adds a little time to the overall prep.

    Part of my pantry also always includes a stash of cooked beans. I used to make them on the stove top every week, and then switched to the slow cooker as it's more hands off. Now I make them in my electric pressure cooker. 

    Love Mexican Food?

    So do I. Here are a few more dishes to check out.

    A vegetarian tamale pie with a dressed up cornbread base, drizzled with enchilada sauce, and layered with plant-based meat and cheese.

    If you've ever had Mexican Street Corn, and love it, then you need this easy Mexican Street Corn Casserole.

    And one of my favorite brunch dishes is a chiles rellenos casserole with eggs.

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    Cheesy Mexican quinoa casserole with black beans and tomatoes in a baking dish.
    5 from 5 votes

    Cheesy Mexican Quinoa Casserole with Black Beans

    Easy cheese vegetarian Mexican quinoa casserole with quinoa, black beans, corn, tomatoes, and cheese. Enough protein for a meal, and a crowd pleaser!
    Print Recipe Save Saved! Pin Recipe Add to Recipe Collection Go to Collections Add to Shopping ListGo to Shopping List
    Prep Time20 minutes mins
    Cook Time35 minutes mins
    Total Time55 minutes mins
    Course: Main Dish, Side Dish
    Cuisine: Mexican
    Keyword: Mexican quinoa casserols
    Servings: 6
    Calories: 331.2kcal
    Author: Susan Pridmore
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    Equipment

    • fine mesh strainer
    • Small pot
    • Large mixing bowl
    • Chef's knife
    • Wooden spoon
    • box grater

    Ingredients

    • ½ cup uncooked quinoa (1 cup cooked quinoa)
    • 15 ounces cooked black beans, drained and rinsed (1 can black beans)
    • 1 cup corn kernels (fresh or frozen)
    • 1 cup halved cherry tomatoes
    • 1 red bell pepper diced
    • 1 yellow bell pepper diced
    • ⅓ cup diced red onion
    • 1 ½ tablespoons lime juice
    • 1 teaspoon smoked paprika
    • 1 teaspoon ground cumin
    • 2 teaspoons kosher salt
    • ¼ teaspoon dried red pepper flakes
    • 2 cups grated Monterey Jack cheese
    • 1 tablespoon roasted pumpkin seeds (pepitas)

    Optional Garnishes

    • avocado slices
    • sour cream
    • cilantro

    Instructions

    Meal Prepping Tip: While the quinoa simmers, dice the onion and peppers, slice the cherry tomatoes in half, and grate the cheese. When you're finished, the quinoa should be ready.

    • Preheat the oven to 400˚F.
    • Rinse the quinoa by placing it in a bowl, covering it with water, and rubbing the seeds between your palms. Pour it into a strainer and rinse. Repeat 2 more times.
    • Pour ½ cup water or broth into a small pot and bring to a simmer over medium-high heat. Add the rinsed quinoa and a pinch of salt. Reduce the heat to low, cover the pot, and cook at a very low simmer until done.
      You'll know it's done when the seed is opened up to reveal little curls in the seed, about 10 - 15 minutes. (A larger pot of quinoa takes a little longer.)
      Drain of any excess liquid.
      For more details, read this post on how to cook perfect, fluffy quinoa with tips.
    • In a large mixing bowl, combine the black beans, corn, cherry tomatoes, peppers, red onion, lime juice, spices, and cooked quinoa. Toss with 1 ½ cups of grated cheese using a wooden spoon.
      Transfer to a 9-inch X 11-inch casserole dish, and bake for 30 minutes.
      Remove from the oven and sprinkle the remaining cheese on top of the casserole, and return to the oven to bake for another 5 - 10 minutes, until the cheese is melted.
    • Serve warm with optional garnishes listed in the Ingredients.

    Nutrition

    Calories: 331.2kcal | Carbohydrates: 35.1g | Protein: 19.2g | Fat: 13.7g | Saturated Fat: 7.6g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 3.9g | Cholesterol: 33.5mg | Sodium: 1067.2mg | Potassium: 575.3mg | Fiber: 8.9g | Sugar: 3.4g | Vitamin A: 1285.5IU | Vitamin C: 69.7mg | Calcium: 321.5mg | Iron: 3.2mg
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    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. mjskitchen

      May 26, 2016 at 9:00 am

      5 stars
      We're not big quinoa eaters, but this dish certainly could change that! Black beans, corn, tomatoes - so many of loves and the seasonings are just right up my alley. Great dish Susan! Have a wonderful Memorial Day weekend!

      Reply
      • The Wimpy Vegetarian

        May 26, 2016 at 9:06 am

        You too MJ!! And this dish would be a great way to have quinoa. It absorbs the spices and flavors of the dish, and ends up just being along for the ride providing an extra boost of protein and nutrients.

        Reply
    2. allie @ Through Her Looking Glass

      June 03, 2016 at 2:51 pm

      5 stars
      I love dishes with quinoa. This looks so delicious Susan!

      Reply
    3. Alison

      April 12, 2017 at 3:40 pm

      5 stars
      This looks great! Any suggestions for substitute cheeses?

      Reply
      • The Wimpy Vegetarian

        April 13, 2017 at 10:39 am

        Thanks Alison! Any mild, melty cheese will work well here. Gouda, muenster, even mozzarella would work fine! If you're looking for vegetarian cheeses made with vegetable rennet, I'm not sure any of these would work, and you'd want to to look into vegan cheeses. Hope that helps, and I'd love to hear how it goes for you!

        Reply
      • Sarah

        April 22, 2024 at 10:33 am

        This recipe looks fantastic, thank you Susan. Quick question please , I'm sorry but I can't work out at which step to add the cooked quinoa. Is it added to the vegetables and cheese then baked in the oven or is it served separately please? Thank you!

        Reply
        • Susan Pridmore

          April 22, 2024 at 7:35 pm

          It's added to the vegetables and cheese and then baked in the oven. I'm so glad you asked this. I'll make the corrections!

          Reply
    4. Caroline

      July 06, 2017 at 10:23 am

      5 stars
      I just put the recipe in the oven... it smells amazing! thank you for sharing this! My husband will love this!

      Reply
    5 from 5 votes (1 rating without comment)

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