This Mexican style quinoa casserole on a must-try dinner

Vegetarian Mexican Quinoa Casserole

This flavorful vegetarian Mexican casserole is healthy and filling thanks to the quinoa and black beans. It's a perfect dinner and works great when re-heated for lunches the next day. 

Adapted from Blue Apron 

Course Dinner
Keyword vegetarian Mexican casserole
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 1 cup white quinoa
  • 1 green bell pepper
  • 1 red onion
  • 2 tsp olive oil
  • 1 packet taco seasoning
  • 1 15 oz. can diced tomatoes
  • 1 15 oz. can corn drained
  • 1 15 oz. can black beans rinsed and drained
  • 1 cup sour cream
  • 1 cup Mexican shredded cheese blend
  • 1/4 cup cilantro chopped
  • 1 avocado (optional)


  1. Preheat the oven to 450 degrees.

  2. Bring a medium pot of salted water to a boil over high heat. Once the water boils, add the quinoa and cook for 12 to 14 minutes until tender. Drain the quinoa using a fine sieve and set aside for later use. 

  3. Medium dice the bell pepper, discarding ribs and seeds.

  4. Peel and thinly slice the red onion. 

  5. In a medium pot or large high-sided pan, heat olive oil on medium-high heat until hot.  Add the bell pepper, onion, and taco seasoning and sautee for 3 to 5 minutes until the vegetables have softened slightly. 

  6. To vegetable mix, add tomatoes, corn, black beans, and a 1/2 cup water. Cook for five minutes, stirring occasionally. 

  7. Add cooked quinoa and sour cream to vegetables. Stir to combine and remove from heat.

  8. Transfer quinoa vegetable mix to oven-safe casserole dish and evenly top with shredded cheese.

  9. Bake casserole for 12 to 15 minutes or until cheese is melted and lightly brown.

  10. Garnish with cilantro and avocado (optional).