Black Bean Casserole Meatless Meal

1 comment

Black Bean Casserole

Recipe by Julia Pacheco Course: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Cook Mode

Keep the screen of your device on


  • 1 1/4 cup 1 1/4 chicken broth

  • 1 cup 1 uncooked quinoa

  • 15 oz 15 can rained and rinsed black beans or any beans

  • 10 oz 10 red or green enchilada sauce

  • 10 oz 10 can rotel

  • 1/2 tsp 1/2 pepper

  • 1 tsp 1 salt

  • 1 tsp 1 onion powder

  • 1 tsp 1 garlic powder

  • 1 tsp 1 chili powder

  • 1 tsp 1 cumin

  • 1 tsp 1 oregano

  • 1 1/2 cups 1 1/2 Mexican style cheese, shredded


  • Preheat oven to 375 degrees
    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

Did you make this recipe?

Tag on Instagram and hashtag it

Like this recipe?

Follow us @ on Pinterest

Did you make this recipe?

Follow us on Facebook

One Comment

  1. 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.

Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.