Quinoa and Black Bean Casserole

Quinoa and Black Bean Casserole

This healthy, vegetarian Quinoa and Black Bean Casserole is the busy weeknight answer delicious enough to double as a pot-luck go-to.
Course Main Course
Cuisine casserole, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Erica


  • 2 15.25 oz cans black beans, drained and rinsed
  • 1 14.5 oz can Hunt's Fire Roasted Diced Tomatoes, drained
  • 1 cup cooked quinoa
  • 1 large sweet potato peeled and shredded (about 2-1/2 cups)
  • 1/4 cup fresh cilantro chopped
  • 4 green onions white and green parts, chopped
  • 4 tsp cumin
  • 2 tsp chili powder
  • 1/2 t dried oregano
  • 1 tsp kosher salt
  • 1/4 tsp fresh cracked pepper
  • 2 eggs
  • 1/2 cup salsa
  • 1 cup shredded sharp cheddar cheese see Notes


  1. Heat oven to 350F.
  2. Combine all the ingredients but use only have the cheese (1/2 cup) in a large mixing bowl. Transfer to a 13x9 bake dish. Top with the remaining cheese. Bake at 350F for 30-40 minutes until bubbly and the potato is cooked through. Yields 4-6 servings.

Recipe Notes

1/4 cup dried quinoa will yield 1 cup cooked. Just cook according to the directions.
Also, some may prefer to have this more cheesy, and if I make this for company I will add an additional cup of cheese (something more melty like Monterey Jack) on top in addition to the cheddar.