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To create this flavorful Fiesta Black Bean Quinoa Casserole, you need fresh, vibrant ingredients. Each one adds its own unique taste. Here’s what you will need: - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) diced tomatoes with green chilis - 1 bell pepper (any color), diced - 1 small red onion, chopped - 1 cup corn (frozen or fresh) - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheese (cheddar or a Mexican blend) - Fresh cilantro, chopped (for garnish) - Avocado slices (for serving) Quinoa is your base, bringing a nutty flavor and fluffy texture. The vegetable broth adds a rich depth, making each bite savory. Black beans pack protein and fiber. Diced tomatoes with green chilis bring heat and acidity, balancing the dish. Bell pepper and red onion add crunch and sweetness. Corn lends a touch of sweetness as well, while garlic boosts flavor. The spices—cumin, chili powder, and smoked paprika—create a warm, inviting aroma. Salt and pepper are essential for seasoning. Shredded cheese melts beautifully, creating a gooey topping. Finally, fresh cilantro and avocado slices finish the dish, adding freshness and creaminess. With these ingredients, your casserole will be a colorful and tasty feast! {{ingredient_image_1}} 1. Preheating the oven: Start by preheating your oven to 375°F (190°C). This sets the stage for a perfect bake. 2. Cooking the quinoa: In a medium pot, add 1 cup of rinsed quinoa and 2 cups of vegetable broth. Bring this to a boil. Once it boils, lower the heat, cover, and let it simmer for about 15 minutes. The quinoa will be fluffy when done. 3. Mixing the ingredients: In a large bowl, combine the cooked quinoa with these ingredients: - 1 can of drained black beans - 1 can of diced tomatoes with green chilis - 1 diced bell pepper - 1 chopped small red onion - 1 cup of corn (fresh or frozen) - 2 minced garlic cloves - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and pepper to taste Mix everything well until all flavors blend together. 1. Transferring the mixture to the baking dish: Take your mixed ingredients and pour them into a greased 9x13 inch baking dish. Spread the mixture evenly. 2. Sprinkling cheese: Grab 1 cup of shredded cheese. Sprinkle it generously over the top of the casserole for that melty goodness. 3. Covering and baking process: Cover the dish with aluminum foil. Place it in the preheated oven and bake for 25 minutes. After that, remove the foil and let it bake for another 10-15 minutes. You want the cheese to be bubbly and golden. 1. Cooling instructions: Once baked, take the casserole out of the oven. Let it cool for a few minutes. This helps the layers set a bit. 2. Garnishing with cilantro: Chop fresh cilantro and sprinkle it over the top. This adds a pop of color and flavor. 3. Pairing with avocado slices: Serve your casserole with slices of avocado on the side. It adds creaminess and balances the dish perfectly. - Rinsing quinoa: Rinsing quinoa is key. It removes the bitter coating called saponin. Place your quinoa in a fine mesh strainer and rinse it under cool water for about a minute. This step helps your dish taste fresh and clean. - Achieving optimal cheese melt: To get that perfect cheese melt, use shredded cheese. It melts better than blocks. Sprinkle it on top in an even layer. Cover the dish with foil during the first part of baking to help it melt evenly. - Adding spices to taste: Your taste matters! Feel free to boost the spices. Add more cumin or chili powder if you love heat. A touch of cayenne pepper adds a nice kick. Taste as you go for the best flavor. - Substituting fresh ingredients: Use fresh veggies for a burst of flavor. Swap canned tomatoes for fresh ones. You can also add fresh corn instead of frozen. This simple change brightens the dish. - Serving suggestions: This casserole looks great on any table. Serve it in the baking dish for a casual vibe. For a fancy touch, use a nice serving dish. Pair it with a side salad for a full meal. - Garnishing options: Garnish adds charm! Fresh cilantro makes it pop. Add avocado slices on the side for creaminess. A squeeze of lime juice also brightens the dish and adds zest. Pro Tips Rinse Your Quinoa: Rinsing quinoa before cooking helps to remove its natural coating, called saponin, which can give it a bitter taste. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Zucchini, spinach, or even jalapeños would be great additions! Make It Ahead: This casserole can be assembled ahead of time and stored in the fridge for up to 24 hours before baking, making it a perfect meal prep option. Cheese Variations: Experiment with different types of cheese for varied flavors. Try pepper jack for some extra heat or a dairy-free cheese for a vegan option. {{image_2}} You can change the veggies to fit your tastes. Try adding zucchini, spinach, or mushrooms. These choices add flavor and nutrients to the dish. If you want a crunch, add some diced carrots or sweet potatoes. For beans, black beans are great, but you can use kidney beans or pinto beans too. Each type gives a different taste and texture. Mixing in chickpeas can also add protein and fiber. If you are vegan, skip the cheese or use a plant-based option. Nutritional yeast can also give a cheesy flavor without dairy. Use vegetable broth that is vegan-friendly to keep the dish plant-based. For gluten-free needs, this recipe is already free of gluten. Just make sure to use gluten-free broth and check that your spices do not contain gluten. To give a southwest twist, add jalapeños or a squeeze of lime juice. This will give your casserole a nice kick and bright flavor. You can also include fresh corn for a crunchy pop. If you want a Mediterranean influence, add olives and feta cheese. A touch of oregano or basil will bring a new taste. This twist makes the casserole unique and fun! To store leftover Fiesta Black Bean Quinoa Casserole, let it cool first. Place it in an airtight container. This keeps the flavors fresh. You can store it in the fridge for up to 5 days. If you want to freeze the casserole, use a freezer-safe container. I recommend slicing individual portions. This makes it easier to thaw only what you need. Wrap each piece in plastic wrap before placing it in the container. The casserole can last up to 3 months in the freezer. When you are ready to enjoy the casserole again, preheat your oven to 350°F (175°C). Remove the plastic wrap and place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes or until it is warm throughout. You can also microwave individual portions. Just cover them with a damp paper towel and heat for 1-2 minutes. Always check the center to ensure it is hot. The casserole lasts about 4 to 5 days in the fridge. Make sure to store it in an airtight container to keep it fresh. You can enjoy it as a quick lunch or dinner option. Yes, you can make this recipe in advance. Prepare the casserole up to the baking step. Cover it and store it in the fridge for up to 24 hours. When ready, just bake it as instructed. This casserole pairs well with a simple side salad or tortilla chips. You can also serve it with guacamole or salsa for extra flavor. A dollop of sour cream adds a nice touch too. Yes, you can use a slow cooker. Cook the quinoa as directed, then mix all ingredients in the slow cooker. Cook on low for 4 to 6 hours or high for 2 to 3 hours. Top with cheese during the last 30 minutes. Absolutely! To add spice, increase the chili powder or add jalapeños. You can also use spicy diced tomatoes with green chilis. Adjust the heat to match your taste. This casserole brings tasty ingredients like quinoa, black beans, and veggies together. We covered how to prepare, bake, and serve it. You can also tweak the recipe with options for diet needs or personal taste. Finally, remember to store your leftovers well for future meals. Enjoy making and sharing this colorful dish with others. Happy cooking!

Fiesta Black Bean Quinoa Casserole

A delicious and hearty casserole packed with quinoa, black beans, and vibrant vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes with green chilis
  • 1 bell pepper diced
  • 1 small red onion, chopped
  • 1 cup corn (frozen or fresh)
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or a Mexican blend)
  • to taste fresh cilantro, chopped (for garnish)
  • to taste avocado slices (for serving)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a medium pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low and cover. Simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
  • In a large mixing bowl, combine the cooked quinoa, black beans, diced tomatoes with green chilis, bell pepper, red onion, corn, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Stir until all ingredients are well combined.
  • Transfer the mixture to a greased 9x13 inch baking dish. Spread it out evenly.
  • Sprinkle the shredded cheese evenly over the top of the casserole.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  • Once done, take the casserole out of the oven and let it cool for a few minutes before serving.
  • Garnish with freshly chopped cilantro and serve with slices of avocado on the side.

Notes

Great for meal prep and can be served with avocado slices.
Keyword black beans, casserole, healthy, quinoa, vegetarian