Quinoa and Black Bean Casserole Meal Prep

Quinoa and Black Bean Casserole Meal Prep

Fluffy quinoa, black beans, and melted cheese bake into a hearty dish ready for the week ahead.

Total 55 min Makes 6 servings Calories 410/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This casserole layers protein-rich quinoa and black beans with corn, tomatoes, and melted cheese for a satisfying, portable meal. It bakes in one dish and divides easily into containers, making it a practical option for lunches or weeknight dinners. Mild spices and a smoky undertone keep the flavor approachable while staying filling and nutritious.

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 cans black beans, drained and rinsed (15 oz each)
  • 1 can diced tomatoes, drained (14.5 oz)
  • 1 cup frozen corn kernels
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Method

  1. In a 6-quart saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed.

  2. Fluff the cooked quinoa with a fork and set aside.

  3. Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.

  4. Heat the olive oil in a 9-inch skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened.

  5. Add the garlic and cook, stirring, until fragrant.

  6. In a large bowl, combine the cooked quinoa, sautéed vegetables, black beans, diced tomatoes, corn, cumin, smoked paprika, chili powder, salt, and black pepper. Stir until evenly mixed.

  7. Spread half of the quinoa mixture into the prepared baking dish. Sprinkle with half of the shredded cheese, then top with the remaining quinoa mixture and finish with the rest of the cheese.

  8. Cover the dish with foil and bake until heated through and the cheese is melted.

  9. Remove the foil and bake uncovered until the cheese is bubbly and lightly golden at the edges.

  10. Let the casserole cool slightly, then sprinkle with chopped cilantro and serve with lime wedges, or divide into containers for meal prep.

Rate this recipe

★ 3.9 (1)

Comments

    Log in to comment.

    Quinoa and Black Bean Casserole Meal Prep

    This casserole layers protein-rich quinoa and black beans with corn, tomatoes, and melted cheese for a satisfying, portable meal. It bakes in one dish and divides easily into containers, making it a practical option for lunches or weeknight dinners. Mild spices and a smoky undertone keep the flavor approachable while staying filling and nutritious.

    55 min 6 servings 410 cal

    Ingredients

    • 1 cup quinoa, rinsed
    • 2 cups vegetable broth
    • 2 tablespoons olive oil
    • 1 yellow onion, diced
    • 1 red bell pepper, diced
    • 3 cloves garlic, minced
    • 2 cans black beans, drained and rinsed (15 oz each)
    • 1 can diced tomatoes, drained (14.5 oz)
    • 1 cup frozen corn kernels
    • 2 teaspoons ground cumin
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon chili powder
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 cups shredded Monterey Jack cheese
    • 1/4 cup chopped fresh cilantro
    • 1 lime, cut into wedges

    Method

    1. 1

      In a 6-quart saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed.

    2. 2

      Fluff the cooked quinoa with a fork and set aside.

    3. 3

      Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.

    4. 4

      Heat the olive oil in a 9-inch skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened.

    5. 5

      Add the garlic and cook, stirring, until fragrant.

    6. 6

      In a large bowl, combine the cooked quinoa, sautéed vegetables, black beans, diced tomatoes, corn, cumin, smoked paprika, chili powder, salt, and black pepper. Stir until evenly mixed.

    7. 7

      Spread half of the quinoa mixture into the prepared baking dish. Sprinkle with half of the shredded cheese, then top with the remaining quinoa mixture and finish with the rest of the cheese.

    8. 8

      Cover the dish with foil and bake until heated through and the cheese is melted.

    9. 9

      Remove the foil and bake uncovered until the cheese is bubbly and lightly golden at the edges.

    10. 10

      Let the casserole cool slightly, then sprinkle with chopped cilantro and serve with lime wedges, or divide into containers for meal prep.