Mexican Quinoa Casserole

Take advantage of pantry staples and make this tasty, nourishing vegan casserole that is made with ingredients you find in your own kitchen. Yay for not having to go to the grocery store or spend a lot of money when you want a filling, wholesome meal!
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 4
Author Meme


  • 3/4 cup uncooked quinoa rinsed
  • 3/4 cup water
  • 15 ounce can diced tomatoes undrained
  • 15 ounce can black beans rinsed & drained
  • 8 ounce can corn drained
  • 8 ounce roasted red bell peppers 1 cup, drained
  • 4 ounce can diced green chilis undrained
  • 1 TBSP dried onion flakes
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1 TBSP oil
  • 4 ounces shredded cheddar or mozzarella cheese optional


  • Preheat oven to 400*F.
  • In a 2 quart baking dish, stir together all the ingredients except the cheese (if using). Stir until completely combined.
  • Cover with foil, and bake for 30 minutes.
  • Carefully remove foil, and sprinkle with cheese if desired. Recover and bake another 15-25 minutes until most of the liquid has absorbed and cheese is bubbly.
  • Carefully remove the foil and let sit for at least 5 minutes before serving. Enjoy!


*Can substitute 2 tsp onion powder for the tablespoon of dried onion flakes
*Use vegetable or chicken broth in place of water for more flavor
*Omit cayenne pepper for a less spicy dish
*Any oil will work, but use one with a lot of flavor. Preferably avocado oil or olive oil
*If not using cheese, skip the step where you remove from oven at 30 minutes to add the cheese.
*If desired, remove the foil for the last five minutes and broil for 2-3 minutes, so the cheese is bubbly and lightly browned.