Mexican Fiesta Black Bean Vegan Quinoa Casserole

Mexican Quinoa Skillet on a white plate with avocado and tortilla chips

Mexican Fiesta Black Bean Vegan Quinoa Casserole

This Vegan Quinoa Casserole is brimming with flavorful sweet potatoes, hearty black beans, and fluffy quinoa. It's a one pan, quick and easy meal made in less than 30 minutes. Try it today!

Course Main Course

Cuisine Mexican

Diet Vegan, Vegetarian

Keyword dairy free quinoa recipes, quinoa recipes black beans, vegan quinoa casserole

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 195kcal

Author Cindy Newland with Intentionally Eat

Ingredients

1 large sweet potato, chopped I prefer purple sweet potatoes
1 medium onion, chopped
3 garlic cloves, minced
1 1/2 tsp cumin or 1 Tbsp Taco Seasoning
1 1/2 tsp chili powder
2 cups vegetable broth
1 cup quinoa, rinsed and drained
1 15 oz can black beans, drained and rinsed
1 16 oz salsa or diced tomatoes
Optional avocados, jalapenos, cilantro, tortilla chips, non-dairy cheese

Get Recipe Ingredients

Instructions

In a large skillet heat 1 tbsp of oil over medium heat. Add sweet potato and onion. Saute for about 4 minutes. Add garlic and saute 1 minute more.
Add cumin and chili powder, stir to coat vegetables.
Add broth and quinoa. Bring mixture to a boil over high heat, then reduce the temperature to a simmer. Simmer for approximately 15 minutes or until most of the liquid has been absorbed.
Add salsa and black beans. Stir and cook for another 5 minutes or until heated through.
Add your favorite toppings and enjoy!

Notes

Nutritional Information is only an estimate. The accuracy of this recipe may differ depending on the ingredients you use.

Alternative Cooking Method

Proceed with steps 1 and 2.

Use cooked quinoa in step 3 and omit 1 cup of vegetable broth. Cook for 5 minutes.

Proceed with the final steps and enjoy!

Nutrition