Vegan Mexican Quinoa Bake is a zero-prep, one-dish recipe. A flavorful, easy vegan dinner with an option for oil-free.
This 7-ingredient (plus spices) vegan recipe is rich in plant-based protein and requires no prep. Which also means, no chopping! In addition, this dish is very flavorful and popular with all three of my teens. What more could a mom-of-three ask for? I guess, that someone else does the dishes. Except for the fact that there's only one dish to wash!
More sheet-pan style recipes:
🍲 Why This Recipe Is Fabulous
- Only 7 essential pantry-friendly ingredients are needed to make this recipe (plus the addition of spices).
- There is no prep or chopping required.
- It's an impressive looking casserole, with only one dish to wash.
- This is a flavorful and healthy meal the whole family will enjoy.
- It's an oil-free recipe. (Some prefer having this option.)
- Last but not least, all of the ingredients are budget-friendly.
📖 How to Make This Recipe
Rinse the Quinoa
The first step is to thoroughly rinse the quinoa using a fine-mesh strainer by running it under cold water. This removes the saponins which can make quinoa taste bitter.
Add the Ingredients to a Casserole Dish
Next, add the ingredients (minus the lime juice) to a 2-quart casserole dish. Make sure to stir the ingredients until they are well combined, and the quinoa is fully submerged under the broth. This will ensure that the quinoa cooks properly.
Feel free to substitute the Mexican spice blend for spices and herbs you already have on hand.
Cover the casserole dish with aluminum foil and bake for 25 minutes. Read a novel or have a cuppa tea while you wait. There are no dishes to wash at this point.
Remove the foil and bake uncovered for about 15 minutes, or until the quinoa is fully cooked. It may be necessary to add a little more broth to cover the quinoa fully. Do not add too much or the dish will end up mushy –and no one wants to eat mushy quinoa!
Serving your Vegan Mexican Quinoa Bake
Now, for the most important ingredient –at least in my humble culinary opinion. Freshly squeezed lime juice brings together all the flavors in this dish. Add a generous squeeze when serving. Garnish with fresh cilantro as desired.
👩🏼🌾 Ingredients & Nutrition
Quinoa is a protein-rich, high-fiber seed. It's naturally gluten-free and a great substitute for rice and other grains.
Quinoa is naturally coated with saponin. This protects the quinoa plant from microbes, fungi, birds, insects, and other animals. It's also what gives quinoa its bitter taste. Saponins have strong, detergent-like properties that form foam when added to water. In other words, when cooked in liquid, saponins produce a foam similar to soap. Washing quinoa under cold running water helps remove any remaining saponins post processing.
Rich in plant-based protein, fiber, minerals, antioxidants, and all nine essential amino acids, quinoa is a healthful addition to any diet.
What are the benefits of eating black beans?
Black beans are part of the legume family. Legumes are a good source of plant-based protein –one half a cup of cooked beans provides between 6 and 9 grams –and they're packed with other nutrients, such as folate, calcium, potassium, zinc, B vitamins, and antioxidants.
They're also rich in fiber, which can help to relieve and prevent constipation, and may reduce the risk of cardiovascular disease.
👩🏽🍳 Made This Recipe?
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Vegan Mexican Quinoa Bake
- 1 cup quinoa
- 15 ounces black beans canned, drained and rinsed
- 1 cup sweet corn kernels canned or frozen
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 14.5 ounces fire-roasted tomatoes canned, with juice
- 2 cups vegetable broth plus more as needed
- Salt and freshly ground black pepper to taste
- 2 limes for serving
- 2 tablespoons fresh chopped cilantro for garnish (optional)
- Preheat the oven to 425°F.
- Rinse the quinoa in a fine-mesh strainer under cold running water. Transfer the quinoa to a 2-quart casserole dish.
- Add remaining ingredients through vegetable broth: Add black beans, sweet corn, chili powder, oregano, cumin, paprika, garlic powder, fire-roasted tomatoes, and vegetable broth.
- Stir to combine until the quinoa is fully submerged in the vegetable broth.
- Cover the dish tightly with aluminum foil. Bake for 25 minutes.
- Remove the foil and stir the ingredients to submerge the quinoa. Add more vegetable broth sparingly if the mixture seems dry.
- Bake uncovered for another 15 minutes, or until the quinoa is fully cooked.
- Season before serving: Add salt and black pepper. Serve with a generous squeeze of fresh lime juice. Garnish with cilantro.
- If some of the quinoa remains uncooked after 25 minutes of baking, add just enough vegetable broth to submerge the quinoa before baking for an additional 15 minutes.
- Choose food brands with the least amount of sodium, and adjust salt to taste for serving.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.