Cheesy Mexican Quinoa Casserole with Black Beans

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.

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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.