Mexican Quinoa Casserole is a fantastic meal when you want to enjoy a meatless dinner option yet still be filling and delicious. This casserole is perfect for feeding a handful of people. Make sure to set out yummy toppings like fresh avocado, sour cream, and green onions.

For a lighter lunch option try this Mediterranean Quinoa Salad which is great for meal prep during the week.

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What You'll Love About Mexican Quinoa Casserole

A healthy and wholesome dinner option
Loaded with fiber and protein
Delicious meatless meal
Minimal clean-up
Zesty Mexican flavor

If you're a meat eater like I am but also enjoy having a meatless meal every once in awhile, this Mexican Quinoa Casserole will hit the spot. It's packed with tender quinoa, veggies, beans, and cheese, and mildly spiced with taco seasoning and salsa. There is no shortage on flavor.

I love this recipe because it's full of fiber and protein, but it still tastes amazing, and I promise you won't walk away from the table hungry.

This casserole also makes awesome leftovers for a nourishing lunch the next day, or reheat a portion for dinner and have a night off from cooking. Yes please!

What Is Quinoa?

Quinoa is a small seed, and when cooked, is fluffy and tender. It has a very mild taste so you can flavor and season however you like. Quinoa is a great source of protein, fiber, vitamins and minerals. It's naturally gluten-free making it a great option for those on a GF diet. It's typically used as a rice or grain substitute in soups, casseroles, and salads.

Key Ingredients

Ingredients for Mexican quinoa casserole. Cooked quinoa, corn, black beans, onions, bell pepper, jalapeno, garlic, taco seasoning, salsa, olive oil, cheese, green onion, and cilantro.

See the measurements for the ingredients in the recipe card below.

Quinoa- You'll want to use pre-cooked quinoa for this recipe.
Olive oil
Aromatics- Onions, garlic, red bell pepper, and jalapeno.
Corn- Use frozen, canned or fresh corn.
Black beans- If you prefer, use pinto beans, garbanzo beans, kidney, or navy white beans.
Salsa- Make sure to use a chunky style salsa so the casserole doesn't come out soupy.
Cheese- I use a combination of Monterey Jack and Cheddar cheese.
Garnishes- Green onions and fresh cilantro.

Fun Toppings

The toppings are everything when it comes to Mexican cuisines. Our favorites for this dish include, fresh avocado, sour cream, additional hot sauce or salsa. You can also set out diced tomatoes, shredded lettuce, red onion, guacamole, and Queso fresco cheese.

Substitutions and Variations

Use couscous or rice- Swap out the quinoa for couscous or rice. You'll need to adjust the amount of salsa you use because couscous and rice will absorb more of it.
Make it spicy- If you enjoy a little or a lot of extra heat, leave the seeds in the jalapeno. You can also use a medium or hot salsa to offer additional spice.
Other ingredients you can incorporate in the casserole- Try adding a can of black olives, or a cup of fresh diced tomatoes. Sneak in more veggies like chopped baby spinach, shredded carrots, or mushrooms.

Step By Step Directions

See full instructions in recipe card below

Step One. In a large skillet with olive oil sauté onions, bell peppers, and jalapeno until softened.
Step Two. Stir in corn and garlic and sauté another couple minutes.
Step Three. Add taco seasoning and black beans. Toast the seasoning for 1-2 minutes.
Step Four. Stir in salsa, cooked quinoa, and part of the cheese, then top the casserole with more cheese.
Step Five. Place the skillet in the oven set at 350℉ and bake uncovered for 25-minutes. Top with fresh green onion slices and chopped cilantro.

Add more cheese and bake until bubbly. Top with green onion and cilantro.

Storage and Meal Prep

Assemble casserole for meal prep in a baking dish then cool and place covered in the refrigerator up to 2 days in advance. Allow to set at room temperature for 30-minutes before baking. Follow the instructions for baking temperature and times in the recipe card. Note: You may need to bake longer depending on how cold it is.
Store casserole in an airtight container up to 5 days in the refrigerator. Heat in the microwave or oven until warmed through.
Freeze in a freezer safe container up to 2 months. Make sure to thaw completely before reheating in the microwave or oven.

Watch Me Make Mexican Quinoa Casserole

Mexican Quinoa Casserole

5 from 1 vote

Print Pin Rate

Course: Dinner

Cuisine: American, Mexican

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Calories: 585kcal

Equipment

1 large skillet (oven safe)
1 9×13-inch baking dish if you don't have an oven safe skillet

Ingredients

4 cups cooked quinoa, 1 ⅓ cups dry see instructions
1 tablespoon olive oil
½ cup onion, diced
1 large red bell pepper, diced small
1 medium jalapeno, seeded and diced small
1-2 garlic cloves, minced
1 ½ cups frozen corn, thawed or use canned or fresh corn
1 (15) ounce can black beans, drained and rinsed
2 tablespoon low-sodium taco seasoning
1 (15) ounce jar chunky salsa
1 cup shredded Monterey Jack cheese, divided
1 cup shredded cheddar cheese, divided
¼ cup cilantro, roughly chopped
1 large green onion, sliced
salt and pepper to taste

Instructions

Preheat oven to 350℉.

Cooking Quinoa

Rinse 1 ⅓ cups quinoa in a fine strainer under cold water for about 1-minute. Add 2 ⅔ cups cold water to a saucepan along with rinsed quinoa. Bring to a medium boil and turn heat down to low to simmer until all the water is evaporated, about 12-15 minutes. Fluff with a fork and it's ready to use.

Make The Casserole

Heat a large skillet to medium heat. Add olive oil, onions, red bell pepper, and jalapeno. Sauté for 3-4 minutes until softened.
1 tablespoon olive oil
½ cup onions, diced
1 large red bell pepper, diced
1 medium jalapeno, seeded and diced
Next add garlic and corn. Sauté for another 2-3 minutes.
2-3 garlic cloves, minced
1 ½ cups corn
Stir in black beans and taco seasoning. Toast the seasoning for 30-seconds then stir in salsa, half of the cheese, and cooked quinoa until fully combined.
1 can black beans, drained and rinsed
2 tablespoon taco seasoning
1 15 oz jar chunky salsa
½ cup Monterey Jack cheese, shredded
½ cup cheddar cheese, shredded
4 cups cooked quinoa
If using a casserole dish, transfer mixture to your casserole dish and spread out evenly, otherwise, sprinkle the top with the remaining cheese. Bake in preheated oven, uncovered, for 25-30 minutes. Cheese should be fully melted. Garnish with fresh cilantro and green onion slices.
½ cup Monterey Jack cheese, shredded
½ cup cheddar cheese, shredded
¼ cup cilantro, chopped
1 green onion, sliced

Additional Toppings

fresh avocado or guacamole
sour cream
diced tomatoes
shredded lettuce
hot sauce or more salsa

Notes

Substitutions and Variations

Use couscous or rice- Swap out the quinoa for couscous or rice. You'll need to adjust the amount of salsa you use because couscous and rice will absorb more of it.
Make it spicy- If you enjoy a little or a lot of extra heat, leave the seeds in the jalapeno. You can also use a medium or hot salsa to offer additional spice.
Other ingredients you can incorporate in the casserole- Try adding a can of black olives, or a cup of fresh diced tomatoes. Sneak in more veggies like chopped baby spinach, shredded carrots, or mushrooms.

Storage and Meal-Prep

Assemble casserole for meal prep in a baking dish then cool and place covered in the refrigerator up to 2 days in advance. Allow to set at room temperature for 30-minutes before baking. Follow the instructions for baking temperature and times in the recipe card. Note: You may need to bake longer depending on how cold it is.

Store casserole in an airtight container up to 5 days in the refrigerator. Heat in the microwave or oven until warmed through.

Freeze in a freezer safe container up to 2 months. Make sure to thaw completely before reheating in the microwave or oven.

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Note: Some of the links on my website are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra charge to you.

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2 Comments

Karin H says:

August 2, 2025 at 11:47 pm

I've only made this once so far but have the ingredients to make it again. It was really tasty. I'd frozen some of it but, unfortunately, my frig started dying (it was over 25 years old) and I had to throw out a bunch of stuff. Thanks for another easy, and great tasting, recipe!

1. The Menu Maid says:
  
  August 3, 2025 at 2:33 pm
  
  I'm so glad you enjoyed the casserole! Always a bummer when things happen like that, especially when it involves perfect good food.

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