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serving of vegetarian taco casserole on a plate next to toppings and napkin

Vegetarian Taco Casserole with Quinoa

This healthy Mexican casserole is an easy recipe that can feed the whole family. It relies on pantry staples and can be made ahead of time into a freezer meal if needed.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 377kcal


  • 1 cup uncooked quinoa yields 2.5 cups cooked
  • 1 tablespoon extra virgin olive oil
  • 1 bell pepper diced
  • 1 yellow onion diced
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 15-ounce can black beans drained and rinsed
  • 1 15-ounce can corn drained and rinsed
  • 1 14.5-ounce can diced tomatoes with their juices
  • 1 4-ounce can diced mild green chiles
  • Salt to taste
  • Black pepper to taste
  • 1.5 cups shredded Mexican cheese more for serving
  • Toppings avocado, tomatoes or salsa, sour cream, cilantro, lime, tortilla strips


  • Preheat the oven to 350 degrees F. Grease a 9x13 (3-quart) baking dish and set aside.
  • Prepare the quinoa according to package instructions if you haven't made it in advance. It usually takes about 15 minutes to cook, so get it going while you prep the rest of the ingredients.
  • Warm the olive oil in a medium skillet over medium heat. Add the diced pepper and onion, and cook for 5 to 7 minutes until softened. Stir in the chili powder, cumin, and oregano, and cook for a few more minutes. Remove from heat.
  • Transfer the peppers and onions to a large mixing bowl. Add the cooked quinoa, black beans, corn, diced tomatoes, and green chiles. Stir well. Season with salt and pepper to taste.
  • Spread the quinoa mixture into the prepared baking dish. Sprinkle the shredded cheese on top.
  • Bake the casserole for 20 to 25 minutes until bubbly. Add toppings of choice before serving. Enjoy!
  • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!


  • Serving ideas: serve with a side salad or steamed vegetable
  • Possible substitutions: brown rice for quinoa, pinto beans for black beans, jar of salsa for diced tomatoes
  • Possible additions: cooked ground beef or turkey
  • Make ahead: Prep the casserole (without the toppings) in the baking dish. Cover tightly with foil and keep in the fridge for a few hours. When you're ready to bake it, uncover and increase the cooking time to 30 to 35 minutes.
  • Freezing: Prep the casserole (without the toppings) in a freezer-friendly casserole dish with lid. Freeze for up to 3 months. Thaw in the fridge overnight before baking (bake time: 30 to 35 minutes) or bake from frozen (bake time: 35 to 40 minutes).
  • Leftovers and reheating: Store in an airtight container in the fridge for 3 to 5 days. Reheat in the microwave for 1 to 2 minutes until warmed through or in a baking dish in the oven for 15 minutes at 300 degrees F.
  • Nutrition facts do not include toppings.


Serving: 1serving | Calories: 377kcal | Carbohydrates: 50g | Protein: 18g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 781mg | Potassium: 730mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1052IU | Vitamin C: 43mg | Calcium: 264mg | Iron: 4mg