Cheesy Black Bean and Quinoa Casserole

In the world of comfort food, casseroles hold a special place, offering both warmth and heartiness in every bite. Among the myriad of options, the Cheesy Black Bean and Quinoa Casserole stands out as a nutritious, flavorful, and satisfying dish that caters to various dietary preferences. This recipe combines protein-rich quinoa with fiber-packed black beans and a medley of colorful vegetables, all topped with gooey cheese. Whether you're looking for a weeknight dinner solution or a dish to impress guests, this casserole is a versatile choice that balances health and indulgence.

Cheesy Black Bean and Quinoa Casserole

Discover the perfect blend of health and comfort with this Cheesy Black Bean and Quinoa Casserole. Packed with nutritious quinoa, fiber-rich black beans, and colorful vegetables, this dish is not only delicious but also versatile, catering to various dietary needs. Whether you need a quick weeknight meal or a dish to impress, this casserole is easy to prep ahead and bake when you're ready. Enjoy every bite of this satisfying and wholesome meal that brings everyone together around the table.

Print Recipe Pin Recipe

Ingredients

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) diced tomatoes, undrained

1 cup corn kernels (fresh, frozen, or canned)

1 cup bell peppers, diced (choose any color for variety)

1 small onion, finely diced

2 cloves garlic, minced

1 cup shredded cheddar cheese (or a cheese blend of your choice)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper, to taste

2 tablespoons olive oil

Fresh cilantro, chopped (for garnish)

Sliced jalapeños (optional, for added heat)

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it's ready for baking.

Cook Quinoa: In a medium saucepan, bring 2 cups of vegetable broth to a gentle boil. Add the rinsed quinoa, stirring it lightly to combine. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is completely absorbed. Once done, remove it from the heat and set the quinoa aside.

Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and bell peppers. Sauté for approximately 5 minutes, or until the vegetables are soft and the onion is translucent. Next, introduce the minced garlic and continue to cook for an additional minute, stirring frequently until the garlic is aromatic.

Combine Ingredients: In a spacious mixing bowl, combine the cooked quinoa, black beans, undrained diced tomatoes, corn kernels, and the sautéed onion and bell pepper mixture. Add the ground cumin, smoked paprika, and chili powder to the mix. Season generously with salt and pepper to taste, and stir until all ingredients are fully integrated. Mix in about half of the shredded cheese.

Transfer to Casserole Dish: Pour the hearty mixture into a greased 9x13 inch casserole dish, spreading it out evenly for even cooking.

Add Cheese Topping: Top the mixture with the remaining shredded cheese, distributing it evenly over the surface for a delicious cheesy crust.

Bake: Cover the casserole dish with aluminum foil to retain moisture, and bake in the preheated oven for 25 minutes. After this time, carefully remove the foil and allow it to bake for an additional 10-15 minutes, or until the cheese is fully melted and bubbling.

Serve: Once baked, take the casserole out of the oven and let it sit for a few minutes to cool slightly. Garnish with freshly chopped cilantro and sliced jalapeños if desired for an extra kick. Serve warm and savor every bite of your delightful Cheesy Black Bean and Quinoa Casserole!

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

Presentation Tips: For an appealing presentation, serve individual portions garnished with a sprig of cilantro on top, a sprinkle of extra cheese, and a slice of jalapeño for color.