As a huge fan of Mexican food, I would never turn down a good taco, but there’s something so comforting and easy about a casserole that’s hard to beat. You just scoop it onto your dish and top it with whatever you like, then save the leftovers for another day. I created this Mexican Quinoa Bake to satisfy my cravings for Mexican flavors in casserole form, and this recipe is a must-share!
This Mexican quinoa bake is vegan, gluten-free, and highly nutritious. The black beans and quinoa contribute a good serving of protein, while the corn, peppers, onions, and toppings add flavor and texture. I chose to top my casserole with cherry tomatoes, cilantro, tortilla strips, green onion, avocado, and vegan sour cream. I was excited about the leftovers, which reheat well (add toppings right before eating).
- 1¼ cup uncooked quinoa or grain blend*, rinsed
- 1 small yellow or red onion, chopped
- 1 Tbs. minced garlic
- 1 jalapeño, seeded and chopped
- 1 bell pepper, chopped
- 2 tsp. ground cumin
- 1 tsp. garlic powder
- 2 tsp. chili powder
- 1 tsp. smoked paprika
- 1 cup corn, frozen or canned (I used fire roasted)
- 1 15-oz can black or pinto beans, drained & rinsed
- 8 oz. enchilada sauce of choice (I like the green Frontera sauce)
- Hot sauce to taste
- Salt and pepper to taste
- Topping options: vegan cheese shreds, avocado, fresh cilantro, tomatoes, lime juice, tortilla strips, green onion, vegan sour cream, salsa, etc.
- Preheat oven to 375 degrees F.
- Cook quinoa/grains per package instructions and set aside.
- In a medium pot, sauté onion, garlic, and peppers in ¼ inch of water until translucent.
- Stir in the cumin, garlic powder, chili powder, and smoked paprika and cook until fragrant, about 30 seconds. Add the corn and beans and cook until hot, 2-3 mins.
- Combine the veggie-spice mixture with the quinoa and the enchilada sauce and hot sauce. Taste and add salt and pepper or lime juice if needed. Spread mixture evenly in a 13-in. casserole dish and bake for 20 mins. Remove dish and top with cheese shreds, then return to the oven to melt the cheese about 10 more mins.
- Right before serving, add your toppings of choice. Enjoy!
My favorite non-dairy sour cream is the Kite Hill version.
The leftovers reheat well in the microwave, and are almost better after a day or two. Just be sure you don't put the toppings on too early, or they will be brown/soggy.
I love recipes like this one that are super versatile. I like to call them “clean-out-the-fridge” recipes because you can add almost any veggie you like to the sauté pot depending on which veggies you need to use up before they go bad. Mushrooms, spinach, zucchini, even cauliflower would be great additions! And if there’s someone in your family who can’t stand corn or black beans, just leave them out or replace them with something else — the important thing to remember when making a Mexican quinoa bake is that it’s all about the flavor you get from the spices and enchilada sauce. Otherwise, you can’t go wrong!
Do yourself a favor and make this Mexican quinoa bake just so you have nutritious leftovers to fall back on for the next few days. You’ll be so glad you did!
♥ ♥ ♥
Also try my Mexican Tortilla Soup!
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