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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.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine casserole, vegetarian
Servings 4


  • 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)
  • ¼ cup fresh cilantro chopped
  • 4 green onions white and green parts, chopped
  • 4 tsp cumin
  • 2 tsp chili powder
  • ½ t dried oregano
  • 1 tsp kosher salt
  • ¼ tsp fresh cracked pepper
  • 2 eggs
  • ½ cup salsa
  • 1 cup shredded sharp cheddar cheese see Notes


  • Heat oven to 350F.
  • 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.


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.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!