Crockpot Quinoa and Black Bean Casserole Recipe
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.
- 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
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
- 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.
- 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.
- Add Liquid: Pour in the vegetable broth or water to the crockpot mixture, stirring gently to evenly distribute all the ingredients.
- Season: Season with salt and pepper to taste. Remember seasoning can be adjusted after cooking as well.
- 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.
- 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.
- 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.
- 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
