Crockpot Quinoa and Black Bean Casserole Recipe

Introduction

This Crockpot Quinoa and Black Bean Casserole is a comforting and nutritious one-pot meal perfect for busy days. Packed with vibrant vegetables, spices, and melted cheese, it’s an easy dish that brings warmth and flavor to your table.

Ingredients

• 1 cup quinoa, rinsed and drained
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes, undrained
• 1 cup corn (frozen or canned)
• 1 bell pepper, diced (any color)
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 2 cups vegetable broth (or water)
• 1 cup shredded cheese (cheddar, Monterey Jack, or your choice)
• Salt and pepper to taste
• Optional toppings: avocado, sour cream, cilantro, lime wedges

Instructions

1. Step 1: Rinse the quinoa under cold water to remove any bitterness, then drain and set aside.
2. Step 2: In the crockpot, combine the rinsed quinoa, black beans, diced tomatoes with their juice, corn, diced bell pepper, diced red onion, minced garlic, and spices (cumin, chili powder, and smoked paprika).
3. Step 3: Pour in the vegetable broth or water, then mix everything to ensure even distribution of ingredients.
4. Step 4: Season with salt and pepper to taste. You can adjust the seasoning later if needed.
5. Step 5: Cover the crockpot with its lid and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until the quinoa is fluffy and the flavors have melded together.
6. Step 6: About 15 minutes before serving, stir in the shredded cheese to allow it to melt evenly. Add more cheese if you prefer a cheesier casserole.
7. Step 7: If the casserole looks too dry, add a splash of water or vegetable broth and mix well to adjust consistency.
8. Step 8: Once cooked, fluff the casserole with a fork, adjust seasoning if necessary, and serve with your choice of optional toppings such as avocado, sour cream, cilantro, or lime wedges.

Tips & Variations

• For extra protein, add cooked chicken or turkey before cooking, or top with a fried egg before serving.
• Swap black beans for pinto or kidney beans for a different flavor profile.
• Add a diced jalapeño or a pinch of cayenne pepper if you like it spicy.
• Try mixing in chopped spinach or kale during the last hour of cooking for added greens.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth or water to keep it moist. This casserole also freezes well in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use water instead of vegetable broth?

Yes, water works fine, though vegetable broth adds extra flavor to the casserole. If using water, consider adding a little extra seasoning to boost taste.

Is this recipe gluten-free?

Yes, quinoa and all the listed ingredients are naturally gluten-free, making this casserole suitable for a gluten-free diet. Just be sure to check your spice labels for any hidden gluten.

Crockpot Quinoa and Black Bean Casserole Recipe

Print Recipe

★★★★★

4.5 from 105 reviews

This Crockpot Quinoa and Black Bean Casserole is a hearty, nutritious, and easy-to-make vegetarian dish perfect for a comforting meal. Packed with protein-rich quinoa, fiber-filled black beans, fresh vegetables, and smoky spices, this casserole slow cooks to meld flavors beautifully. Topped with melted cheese and optional avocado, sour cream, or cilantro, it makes a deliciously satisfying dinner or potluck option.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 4-6 hours on low or 2-3 hours on high
• Total Time: 4 hours 15 minutes to 6 hours 15 minutes (low) or 2 hours 15 minutes to 3 hours 15 minutes (high)
• Yield: 6–8 servings 1x
• Category: Dinner
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup quinoa, rinsed and drained
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes, undrained
• 1 cup corn (frozen or canned)
• 1 bell pepper, diced (any color)
• 1 small red onion, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth (or water)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Toppings

• 1 cup shredded cheese (cheddar, Monterey Jack, or your choice)
• Optional: avocado, sour cream, cilantro, lime wedges

Instructions

1. Prepare Ingredients: Rinse the quinoa thoroughly under cold water to remove its natural bitterness. Drain well and set aside to prepare the rest of the ingredients.
2. Combine Ingredients: In your crockpot, layer the rinsed quinoa, drained black beans, diced tomatoes with their juice, corn, diced bell pepper, diced red onion, minced garlic, and the ground spices — cumin, chili powder, and smoked paprika.
3. Add Liquid: Pour in the vegetable broth or water to the crockpot mixture, stirring gently to evenly distribute all the ingredients.
4. Season: Season with salt and pepper to taste. Remember seasoning can be adjusted after cooking as well.
5. Cook: Cover the crockpot with its lid. Cook on low heat for 4 to 6 hours, or on high heat for 2 to 3 hours, until the quinoa is tender and fluffy and all flavors have melded perfectly together.
6. Stir in Cheese: About 15 minutes before serving, stir in the shredded cheese allowing it to melt smoothly into the casserole. Add more cheese at this point if you desire a cheesier texture.
7. Adjust Consistency: If the casserole appears dry after cooking, add a splash of water or vegetable broth and stir until you achieve your preferred consistency.
8. Serve: Fluff the casserole gently with a fork, adjust seasonings as needed, and serve hot. Top with optional avocado slices, sour cream, cilantro, and lime wedges for extra flavor enhancement.

Notes

• Rinsing quinoa removes its natural saponin bitterness and improves taste.
• Using canned beans and corn makes this recipe quick and convenient.
• Adjust cooking time based on your crockpot’s heat variations and desired texture.
• Feel free to substitute vegetable broth with water, but broth adds extra flavor.
• You can customize the cheese type to suit dietary preferences or use dairy-free alternatives.
• Adding toppings like avocado and lime brightens the dish with fresh flavors.

Keywords: quinoa casserole, black bean casserole, crockpot recipe, vegetarian casserole, slow cooker quinoa, healthy dinners, easy crockpot meals