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4.60 from 20 votes

Healthy Mexican Casserole with Quinoa

Easy, healthy vegetarian Mexican casserole with quinoa, black beans, corn, tomatoes, and cheese. This is a crowd pleaser!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Vegetarian Side Dish
Cuisine: Mexican
Keyword: Mexican casserole
Servings: 6 servings
Calories: 570kcal
Author: Susan Pridmore

Ingredients

  • 1 cup cooked quinoa
  • 2 cups cooked black beans
  • 1 cup corn kernels
  • 1 cup halved cherry tomatoes
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • ⅓ cup chopped red onion
  • 1 ½ tablespoons lime juice 1 lime
  • 1 teaspoon Spanish paprika I use Pimentón Ahumado Smoked Paprika
  • 1 teaspoon ground cumin
  • 2 teaspoons kosher salt
  • ¼ teaspoon red pepper flakes
  • 1 cup grated Fresca Oaxaca Mexican cheese
  • 1 cup grated Monterey Jack cheese
  • 1 tablespoon lightly salted pumpkin seeds

Instructions

  • Preheat the oven to 400˚ F. Combine all of the ingredients together, except ¼ cup of EACH cheese, in a large bowl. Mix thoroughly with a large spoon. Pour it all into a 9″ X 11″ casserole dish and bake for 30 minutes.
  • Spread the remaining cheese on the top of the casserole, and bake for another 5 minutes.
  • Serve warm.

Notes

Calories were calculated using the VeryWell Fit nutrition calculator, and assumed 6 servings.

Nutrition

Calories: 570kcal