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Quinoa Black Bean Casserole |Vegan Richa

This simple Vegan Quinoa Black Bean Casserole comes together within minutes and bakes up to layers of flavors. Spiced liberally, topped with butternut or other squash or sweet potato slices, vegan cheddar cream sauce, corn and jalapeno. Serve this as is, or fill up a taco or burrito.

We discovered this really pretty beach (Speelyi Beach park) on Lake Cle Elum this past weekend. The water was a blue green, warm by the Northwest standards and the beach sandy. It is something to definitely visit again on a warmer day. Chewie loved being off leash and roaming all around. He is a funny dude. I gave him his kibble and fruits in his bowl on a beach towel. He picked the food up one by on and dropped it, usually outside the beach towel and on the sand and then the food and his nose would get covered in sand. Then he would spit it all out. Some days, he just does not get it ๐Ÿ™‚ . Some other days he acts like he is knows so much. Every other evening, he will look at me and when I look back at him, he will give me a short bark, look at his food bowl, look back at me and lick his lips. That is his clear request for food.

all baked.

Quinoa Black Bean Casserole |Vegan Richa

Try more from the blog.

Nacho Mac & Cheese Casserole 

or Sweet Potato Lentil Tacos.

Ziti Cheddar Brussels Sprouts Bake

Serve it up with some extra pickled jalapenos. Pack this in a burrito with some salsa.

Quinoa Black Bean Casserole |Vegan Richa

Quinoa Black Bean Casserole with Butternut and Cheddar Cream Sauce.

Allergen Information: Free of Dairy,egg, soy, gluten. Can be made corn-free. Serves 3-4 , I used 1.5 quart 9 by 7 inch baking dish
Active time 20 mins
Ingredients:
1 to 2 tsp oil
1/4 cup finely chopped red onion
1 tsp parsley
1 tsp oregano
1/2 tsp garlic powder or 1 tsp garlic paste
1/2 tsp cayenne or to taste
1/2 tsp cumin powder
1 cup crushed tomato or 1 large ripe tomato thinly sliced(1/8 inch), divided
1 15 oz can black beans or 1.5 cups cooked
1 tsp adobo sauce or 1 chipotle pepper in adobo sauce, chopped
1/2 cup uncooked quinoa
3/4 to 1 tsp salt, divided
1/2 tsp smoked paprika
1 cup sliced Butternut squash (1/4 inch slices)
3/4 to 1 cups water
1/2 cup corn, frozen or fresh
2 Tbsp sliced pickled jalapeno

Cheddar cream sauce (optional)
1/3 cup cashew milk or other non dairy milk
1 tsp miso (use chickpea miso to make soy-free)
1 tsp lemon juice
2 tsp nutritional yeast
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp mustard powder

Method:
1. Preheat the oven to 400 degrees F.
2. Spray or brush oil on a baking dish. Spread onions on the bottom. Sprinkle the parsley, oregano, garlic, cumin, cayenne evenly. Add a layer of tomato.
3. Add black beans and spread evenly. drizzle the adobo sauce. Wash the quinoa, drain and top the black beans evenly. Sprinkle salt and paprika on the quinoa. Add a layer of tomato.
4. Layer the butternut squash slices on top. Spray oil and sprinkle a generous pinch of salt. Slowly pour the water in the dish. Cover lightly with foil and bake for 40 minutes.
5. Thaw the corn and keep ready. Make the cheddar sauce. Blend everything under the sauce and keep ready. Taste and adjust salt and tang. (Add a Tbsp of starch/flour or ground cashew for a thicker sauce. I used cashew milk so it thickened nicely).
6. Remove baking dish from the oven. Carefully remove the foil. Check if the butternut squash is tender, else bake for another 10 minutes. Drizzle the cheddar sauce on top of the butternut. Spread the corn and pickled jalapeno evenly on top.
7. Spray oil and a pinch of salt on the corn. Bake for 5 minutes then broil for 2 minutes or until the cheddar sauce starts to bubble and the corn starts to get golden. Serve hot topped with chopped cilantro and side of crackers or tortilla chips. Or fill a taco or burrito.

Note: Omit the cheddar sauce and use vegan cheese shreds. Use other squash or sweet potato. Use millet or other grains instead of quinoa. Add red bell pepper. Omit corn to make corn-free.

If you double the recipe or scale it up, reduce the water a bit. for double use 1.5 cups water.

Quinoa Black Bean Casserole |Vegan Richa

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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31 Comments

  1. RUSSELL says:

    Not sure how to print this. Yes, I’m old school

    1. Vegan Richa Support says:

      Sorry this is an old post that doesn’t have the print function. You will have to copy/paste into Word then print.

  2. Sarah says:

    Hi Richa, I’m planning to try cooking this at the weekend. Would it be possible to switch the squash out for sweet potato?? I thought it might work, what are your thoughts?

    1. Vegan Richa Support says:

      totally – they’re similar in consistency

  3. Shelley Levine says:

    This was delicious. I served it over Corn Tortilla Chips and it was a really interesting “nacho” fix!

    1. Richa says:

      awesome!

  4. Dawn says:

    Richa, do you peel the squash before slicing it?

  5. Dawn says:

    I plan to make this tonight but I’m confused about the water amount. You suggest if doubling the recipe to use 2 – 2 1/2 cups of water rather than 3, but the original amount is 3/4 – 1 cup of water, so doubling would be 1 1/2 – 2 cups… right?

    Why would doubling be 3 cups of water ? Am I missing something here?

    I LOVE your recipes, by the way!!! : )

    (this is txdawn from Instagram)

    1. Richa says:

      Thanks for catching that. I am wondering the same thing. ๐Ÿ™‚ yes use 1.5 to 2 cups in the double. updating now

      1. Dawn aka txdawn says:

        Just a friendly reminder, Richa…. : )

        The recipe still says: “If you double the recipe or scale it up, reduce the water a bit. for double use 2 to 2.5 cups water instead of exactly double 3 cups. ”

        Are you still planning to update that part?

        1. Richa says:

          updated

  6. Beth says:

    Delicious, just made it today. The cashew cream was very tasty too