Looking for a wholesome dinner that’s easy to make and bursting with flavor?
Let us introduce you to the Mexican Quinoa Casserole – a one-pan wonder that checks every box.
Whether you’re meal prepping for the week, feeding a hungry family, or just trying to eat a little healthier, this dish delivers bold flavors without the fuss.
It’s packed with nutrient-dense quinoa, protein-rich beans, hearty vegetables, and zesty Mexican-inspired spices.
It’s the kind of comfort food that feels indulgent but is secretly good for you.
Let’s dive in.
Why You’ll Love This Mexican Quinoa Casserole
- Quick and easy one-pan meal perfect for busy weeknights
- Naturally gluten-free and easily adapted for vegan diets
- Packed with plant-based protein and fiber
- Great for meal prep, with simple storage and reheating
- Uses affordable pantry staples and fresh veggies
Ingredients You’ll Need
To make this Mexican quinoa casserole, you’ll need the following:
- Quinoa – Rinsed and uncooked or pre-cooked, depending on your cooking method
- Black beans – Canned, drained, and rinsed
- Corn – Fresh, frozen, or canned
- Bell peppers – Any color, chopped
- Onion and garlic – Flavorful aromatics
- Diced tomatoes – Canned with juices
- Mexican spices – Cumin, chili powder, paprika, oregano, and optional cayenne
- Vegetable or chicken broth – Helps cook the quinoa and meld the flavors
- Shredded cheese – Cheddar, Monterey Jack, or a plant-based alternative
- Fresh toppings – Optional but recommended: avocado, cilantro, green onions, lime wedges
How to Make Mexican Quinoa Casserole (Step-by-Step)
- Sauté the aromatics
In a large oven-safe skillet or casserole dish, heat a bit of oil and sauté chopped onion and garlic until fragrant. Add your spices and cook for another minute to bloom the flavors. - Add the veggies and beans
Stir in the chopped bell peppers, corn, black beans, and canned diced tomatoes. - Add quinoa and broth
Mix in the quinoa and pour in the broth. Stir everything to combine evenly. - Simmer or bake
If using uncooked quinoa, bring the mixture to a gentle simmer, cover, and cook until the quinoa is tender (about 20 minutes). Alternatively, cover the dish and bake it at 375°F for about 25–30 minutes. - Top with cheese and bake
Once the quinoa is cooked and the liquid is absorbed, sprinkle shredded cheese over the top. Return the dish to the oven and bake uncovered for 10–15 minutes, or until the cheese is melted and bubbly. - Serve with toppings
Finish with fresh toppings like cilantro, avocado, or lime juice for added flavor and freshness.
Customization Ideas and Variations
This recipe is incredibly flexible. Here are some easy ways to make it your own:
- Vegan version: Skip the cheese or use a plant-based shredded cheese.
- Add meat: Browned ground turkey, chicken, or beef can be added before baking for extra protein.
- Make it spicier: Stir in jalapeños, chipotle peppers in adobo sauce, or a dash of hot sauce.
- Change the grains: Swap quinoa for rice, cauliflower rice, or bulgur wheat if preferred.
- Switch up the veggies: Try zucchini, spinach, mushrooms, or kale for variety.
Tips for Meal Prep and Storage
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Let the casserole cool completely, then freeze in portions for up to 3 months.
- Reheating: Reheat in the oven at 350°F or in the microwave until hot throughout. Add a splash of water or broth if needed.
- Make-ahead: Assemble everything ahead of time (up to 24 hours), cover, and refrigerate. Bake when ready to serve.
What to Serve with Mexican Quinoa Casserole
While this casserole is hearty enough to stand alone, you can round out the meal with:
- Tortilla chips and guacamole
- A side salad with lime vinaigrette
- Salsa, sour cream, or hot sauce on the side
- Warm corn tortillas or baked plantains
- A refreshing cucumber or tomato salad
Recipe FAQ’s
Can I use cooked quinoa instead?
Absolutely. Use about 2 ½ to 3 cups of cooked quinoa and reduce the broth to ½ cup (just enough to keep everything moist). Bake for 20 minutes.
Can I freeze this casserole?
Yes, it’s freezer-friendly. Cool completely, then portion into containers and freeze for up to 3 months. Reheat in the oven or microwave.
Can I add meat to this dish?
Yes, cooked ground turkey, beef, or shredded chicken are great additions. Add them during step 3 with the veggies.
Mexican Quinoa Casserole (One-Pan Meal)
- 1 cup quinoa rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn frozen, fresh, or canned
- 1 cup bell pepper diced (any color)
- 1 small onion diced
- 3 cloves garlic minced
- 1 can (15 oz) diced tomatoes (with juices)
- 1 ½ teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper optional
- 1 ¾ cups vegetable or chicken broth
- 1 ½ cups shredded cheese, cheddar, Monterey Jack, or plant-based
- 1 tablespoon olive oil
- Salt and pepper to taste
Optional toppings:
- avocado, fresh cilantro, green onions, lime wedges
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Preheat the oven to 375°F (190°C).
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Sauté aromatics: In a large oven-safe skillet, heat olive oil over medium heat. Add diced onion and garlic and sauté until softened, about 2–3 minutes.
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Add veggies and spices: Stir in bell pepper, corn, black beans, diced tomatoes, cumin, chili powder, paprika, oregano, cayenne (if using), salt, and pepper. Cook for another 2–3 minutes.
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Combine quinoa and broth: Add the rinsed quinoa and pour in the broth. Stir everything together until well combined.
Simmer or bake:
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Stovetop method: Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes until quinoa is cooked and liquid is absorbed.
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Baking method: Cover with foil and bake for 30 minutes, or until quinoa is fully cooked.
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Add cheese: Remove foil (if baking), sprinkle shredded cheese evenly over the top, and return to oven uncovered. Bake for another 10 minutes, or until the cheese is melted and bubbly.
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Serve: Let cool slightly before serving. Top with avocado, cilantro, green onions, or lime if desired.
