4.34 from 24 votes

Black Bean Casserole

By: Julia Pacheco
This black bean casserole is a hearty, meatless meal layered with beans, veggies, spices, and melty cheese.
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
Servings: 5 servings
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Ingredients 

  • 1 ¼ cup chicken broth
  • 1 cup uncooked quinoa
  • 15 oz can drained and rinsed black beans or any beans
  • 10 oz red or green enchilada sauce
  • 10 oz can rotel
  • ½ tsp pepper
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 ½ cups Mexican style cheese, shredded

Instructions 

  • Preheat oven to 375 degrees F. Spray a 9×13 baking dish with non-stick spray, into the baking dish add the chicken broth, quinoa, beans, enchilada sauce, rotel, and seasonings whisk well.  Cover the top with foil tightly and bake for 25 minutes.
  • Remove the foil and sprinkle the cheese on the top. Bake for an additional 15 minutes. Enjoy with your favorite enchilada toppings.

Nutrition

Calories: 401kcal | Carbohydrates: 51g | Protein: 22g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 1395mg | Potassium: 673mg | Fiber: 12g | Sugar: 6g | Vitamin A: 809IU | Vitamin C: 7mg | Calcium: 295mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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1 Comment

  1. Crystal says:

    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.

    Reply