Cheesy Black Bean Quinoa Bake
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
American
Cheesy Black Bean Quinoa Bake
Description
Cheesy Black Bean Quinoa Bake brings together cooked quinoa and black beans mixed with tomato sauce, salsa verde, lime juice, and spices such as chili powder, cumin, oregano, onion and garlic powder. This mixture forms the base layer, combined with optional shredded cooked chicken. It is layered with Monterey Jack and cheddar cheese before baking.
During baking, the cheese melts and the edges bubble, resulting in a warm, creamy interior with a golden cheese crust on top. The spices add earthiness and mild heat, while lime juice brightens the flavors. Fresh cilantro adds a fresh garnish. The casserole provides a balanced texture with tender quinoa grains, soft beans, and melted cheese.
It can be served with tortilla chips or alongside other Mexican-style dishes. This recipe is also adaptable by halving or using different cooking methods for the quinoa, such as stovetop or Instant Pot.
Cooked quinoa yields about 2 1/2 to 3 cups per cup dry. Preparation tips include lightly greasing the baking dish and tasting filling before baking for seasoning adjustments.
Ingredients
- 3 cups quinoa about 680 grams (see note, cooked
- 2 (15-ounce each) cans black beans rinsed and drained
- 16 ounces tomato sauce
- 12 ounces salsa verde can sub your favorite tomato salsa, if desired
- lime about a tablespoon, juice of 1
- 1 tablespoon chili powder
- 1 ½ teaspoons cumin
- 1 teaspoon oregano dried
- 1 teaspoon onion powder
- ½ teaspoon garlic powder finely minced, or 2 cloves garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups chicken rotisserie chicken works great here - you can easily leave the chicken out for a meatless dish as well, cooked, chopped
- 2-3 cups Monterey jack cheese shredded
- 2-3 cups cheddar cheese shredded
- chopped fresh cilantro for garnish
Instructions
- Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking dish. Set aside.
- In a large bowl, stir together the quinoa, black beans, tomato sauce, salsa verde, lime juice, chili powder, cumin, oregano, onion powder, garlic powder, salt, pepper, and chicken (if using). Taste and add additional salt and pepper to taste, if needed.
- Spread half of the mixture in the prepared baking dish. Sprinkle with half of the cheese. Layer with the rest of the quinoa mixture followed by the remaining cheese.
- Bake, uncovered, for 20-30 minutes until hot and bubbling. Sprinkle with fresh cilantro (optional) and serve with tortilla chips, if desired.
Notes
- This recipe can be halved to fit a smaller 9x9-inch baking dish.
- Quinoa can be cooked in the Instant Pot using a 1:1 water to quinoa ratio at high pressure for 3 minutes with quick release.
- On the stovetop, combine 1 1/2 cups water or broth with 1 cup quinoa and a pinch of salt; simmer covered on low heat for 14-15 minutes and let stand off heat for 5-10 minutes.
- One cup dry quinoa yields approximately 2 1/2 to 3 cups cooked quinoa.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 375kcal | 19% |
| Carbohydrates | 37g | 12% |
| Protein | 28g | 56% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 61mg | 20% |
| Sodium | 988mg | 41% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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