This post may contain affiliate links. Please read our disclosure policy.
This Black Bean Casserole is a delicious meatless dinner I make when I want something hearty and simple. Everything bakes together in one dish, which keeps the process easy and hands-off. I usually rely on this when I need to make a filling meal that reheats well for leftovers. It is a great option when I want a complete dinner without using any meat.
👉 Try my Chicken Black Bean and Rice Casserole for a familiar taste.
This black bean casserole is made with quinoa, beans, enchilada sauce, simple spices, and cheese baked together in one dish. The quinoa cooks directly in the casserole, which keeps prep minimal. It works well for busy nights and holds together nicely for leftovers. This is a practical meatless dinner that still feels filling.
Why you’ll love this recipe…
I like this casserole because it is easy to assemble and does not require cooking the quinoa ahead of time. The seasoning is familiar, making it approachable for the whole family. Serving is simple because it slices cleanly once baked. I never second guess planning this dependable meatless meal.
⏰ Total Time: About 45 minutes
🍂 Perfect For: Meatless dinners, meal prep
🛒 Key Ingredients: Black beans, quinoa, enchilada sauce
🍽️ Servings: 5
🥄 Skill Level: Easy
🧊 Storage: Refrigerates and reheats well
👉 For another cozy casserole try my Ground Turkey Zucchini Casserole.
Made With Love,
Table of Contents
- What You’ll Need for Black Bean Casserole
- Full Ingredients List
- Swaps & Substitutions
- About What This Costs
- How to Make Black Bean Casserole
- Black Bean Casserole Variations
- Tips and Tricks
- Recipe FAQs – Black Bean Casserole
- Make-Ahead, Storage & Reheating
- How I Use the Leftovers
- More Great Casserole Recipes
- Black Bean Casserole Recipe
What You’ll Need for Black Bean Casserole
- Quinoa: Cooks directly in the dish and adds structure
- Black beans: Make the casserole filling without meat
- Enchilada sauce: Adds flavor without needing extra steps
- Rotel tomatoes: Bring mild heat and moisture
👉 I think you will like my Chicken and Wild Rice Casserole.
Full Ingredients List
- 1¼ cups chicken broth
- 1 cup uncooked quinoa
- 1 (15 oz) can black beans, drained and rinsed
- 10 oz enchilada sauce
- 10 oz can Rotel tomatoes
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1½ cups Mexican-style shredded cheese
🔒 The printable recipe card below includes the full ingredient list and exact amounts — perfect for saving or printing for later.
Swaps & Substitutions
- Use vegetable broth instead of chicken broth for a fully vegetarian dish
- Swap black beans for pinto or kidney beans
- Use pepper jack cheese for a little more heat
About What This Costs
- Estimated total cost: $10–$12
- Servings: 5
- Estimated cost per serving: about $2
This estimate is based on average US grocery prices and may vary depending on location, store, and seasonal pricing.
It works well as a budget-friendly dinner option.
How to Make Black Bean Casserole
Step 1: Preheat the oven to 375°F and spray a 9×13-inch baking dish with nonstick spray.
Step 2: Add the chicken broth, uncooked quinoa, black beans, enchilada sauce, Rotel tomatoes, salt, pepper, onion powder, garlic powder, chili powder, cumin, and oregano to the baking dish.
Step 3: Whisk everything together until well combined.
Step 4: Cover the dish tightly with foil and bake for 25 minutes.
Step 5: Remove the foil and sprinkle the shredded cheese evenly over the top.
Step 6: Bake uncovered for an additional 15 minutes until the cheese is melted and the quinoa is tender.
Step 7: Let cool slightly before serving.
🔒 The step-by-step instructions are also available in the printable recipe card below — don’t forget to save it for later!
Black Bean Casserole Variations
- Add cooked ground beef or turkey for a meat option
- Stir in corn for extra texture
👉 Broccoli Alfredo Casserole with Ground Beef makes for a great addition to the week.
My Pro TipS
Tips and Tricks
- Stir well before baking so the quinoa cooks evenly
- Rinsing the beans keeps the flavor clean
- Resting time helps the casserole set
Recipe FAQs – Black Bean Casserole
Yes, assemble it and refrigerate before baking, then bake when ready.
It freezes best after baking and cooling completely.
Yes, as long as the dish stays covered during the first bake.
Use vegetable broth instead of chicken broth.
Serving Suggestions
- Serve with a simple green salad
- Add sour cream or avocado on top
- Pair with tortilla chips on the side
- Try my Easy One Hour Dinner Rolls.
Make-Ahead, Storage & Reheating
- Fridge: Store covered for up to 4 days
- Freezer: Freeze baked portions up to 3 months
- Reheat: Warm covered in the oven or microwave
👉 Million Dollar Spaghetti also reheats well for leftovers.
How I Use the Leftovers
- Scoop into bowls with extra toppings
- Wrap in tortillas for quick lunches
More Great Casserole Recipes
Pin this recipe on Pinterest so it’s ready when you need it.
Black Bean Casserole
Ingredients
- 1¼ cups chicken broth
- 1 cup uncooked quinoa
- 1 15 oz can black beans, drained and rinsed
- 10 oz enchilada sauce
- 10 oz can Rotel tomatoes
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1½ cups Mexican-style shredded cheese
Instructions
- Preheat oven to 375°F and spray a 9×13-inch baking dish.
- Add all ingredients except cheese and whisk to combine.
- Cover tightly with foil and bake for 25 minutes.
- Remove foil, add cheese, and bake 15 more minutes.
Notes
- Vegetable broth can replace chicken broth.
- Let rest before slicing for cleaner servings.
- Add corn or peppers for variation.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved the flavor of this casserole, but my quinoa didn’t cook in this. Even after putting it back in the oven covered tightly for another hour almost, it was still not cooking through. I would suggest cooking it prior to adding it to the casserole. If you do that, just make sure you omit the chicken broth so it doesn’t wind up soupy.