This Black Bean Casserole is a satisfying meatless dinner that’s simple to prepare. Everything bakes together in one dish for an easy, mostly hands-off meal that reheats well for leftovers. It’s a great choice when you want a complete, comforting dinner without using meat.
Try my Chicken Black Bean and Rice Casserole for a similar flavor profile.
This casserole combines quinoa, black beans, enchilada sauce, spices, and cheese all baked in one pan. The quinoa cooks right in the dish, keeping prep minimal and cleanup easier. It’s ideal for busy weeknights and holds up well for next-day meals.
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Why you’ll love this recipe…
This casserole is quick to assemble and doesn’t require pre-cooking the quinoa. The seasonings are familiar and family-friendly, and the casserole slices cleanly once rested. It’s a dependable, filling option for meatless dinners.
⏰ Total Time: About 45 minutes
🍂 Perfect For: Meatless dinners, meal prep
🛒 Key Ingredients: Black beans, quinoa, enchilada sauce
🍽️ Servings: 5
🥄 Skill Level: Easy
🧊 Storage: Refrigerates and reheats well
Made With Love,
What You’ll Need for Black Bean Casserole
- Quinoa: Cooks in the dish and adds structure
- Black beans: Keep the casserole hearty without meat
- Enchilada sauce: Provides depth of flavor
- Rotel tomatoes: Add mild heat and moisture
Full Ingredients List
- 1¼ cups chicken broth (or vegetable broth for vegetarian)
- 1 cup uncooked quinoa
- 1 (15 oz) can black beans, drained and rinsed
- 10 oz enchilada sauce
- 10 oz can Rotel tomatoes
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1½ cups Mexican-style shredded cheese
The printable recipe card includes the full ingredient list and exact amounts for easy printing or saving.
Swaps & Substitutions
- Use vegetable broth instead of chicken broth to make it vegetarian
- Swap black beans for pinto or kidney beans
- Use pepper jack cheese for extra heat
About What This Costs
- Estimated total cost: $10–$12
- Servings: 5
- Estimated cost per serving: about $2
This is a budget-friendly dinner option; prices will vary by location and store.
How to Make Black Bean Casserole
Step 1: Preheat the oven to 375°F and spray a 9×13-inch baking dish with nonstick spray.
Step 2: Add the chicken or vegetable broth, uncooked quinoa, black beans, enchilada sauce, Rotel tomatoes, salt, pepper, onion powder, garlic powder, chili powder, cumin, and oregano to the baking dish.
Step 3: Whisk everything together until combined.
Step 4: Cover the dish tightly with foil and bake for 25 minutes.
Step 5: Remove the foil and sprinkle the shredded cheese evenly over the top.
Step 6: Bake uncovered for an additional 15 minutes, until the cheese is melted and the quinoa is tender.
Step 7: Let the casserole cool slightly before slicing and serving.
The step-by-step instructions are also included in the printable recipe card for convenience.
Black Bean Casserole Variations
- Add cooked ground beef or turkey if you prefer a meaty version
- Stir in corn, bell peppers, or diced jalapeño for more texture and flavor
My Pro Tips
Tips and Tricks
- Stir the ingredients well before baking so the quinoa cooks evenly
- Rinsing canned beans removes excess starch and sodium
- Allow the casserole to rest so it sets and slices more cleanly
Recipe FAQs – Black Bean Casserole
Yes — assemble the casserole, refrigerate it, and bake when you’re ready.
It freezes best after baking and cooling completely; portion and freeze in airtight containers for up to three months.
Yes, as long as the dish stays covered during the first part of baking.
Yes — use vegetable broth instead of chicken broth.
Serving Suggestions
- Serve with a simple green salad
- Top with sour cream, chopped cilantro, or sliced avocado
- Pair with tortilla chips or warm tortillas
Make-Ahead, Storage & Reheating
- Fridge: Store covered for up to 4 days
- Freezer: Freeze baked portions up to 3 months
- Reheat: Warm covered in the oven or microwave until heated through
How I Use the Leftovers
- Scoop into bowls and add fresh toppings for a quick meal
- Wrap warmed leftovers in tortillas for easy lunches or burritos
More Great Casserole Recipes
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Ground Turkey Zucchini Casserole
Casseroles
Broccoli Alfredo Casserole with Ground Beef
Chicken
Chicken and Wild Rice Casserole
Chicken
Chicken Black Bean and Rice Casserole
Pin this recipe on Pinterest so it’s ready when you need it.
Black Bean Casserole
Print Recipe
Ingredients
- 1¼ cups chicken broth
- 1 cup uncooked quinoa
- 1 15 oz can black beans, drained and rinsed
- 10 oz enchilada sauce
- 10 oz can Rotel tomatoes
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1½ cups Mexican-style shredded cheese
Instructions
- Preheat oven to 375°F and spray a 9×13-inch baking dish.
- Add all ingredients except cheese and whisk to combine.
- Cover tightly with foil and bake for 25 minutes.
- Remove foil, add cheese, and bake 15 more minutes until the quinoa is tender and cheese is melted.
- Let rest a few minutes before serving.
Notes
- Vegetable broth can replace chicken broth to keep it vegetarian.
- Let the casserole rest before slicing for cleaner servings.
- Stir in corn, peppers, or jalapeños for extra texture and flavor.
Nutrition
| Carbohydrates: 51 g
| Protein: 22 g
| Fat: 12 g
| Sodium: 1395 mg
| Fiber: 12 g
Nutrition information is an approximation.
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