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!
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๐ฒ 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.
๐ 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.
Bake Covered
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.
Bake Uncovered
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 โand no one wants to eat mushy quinoa!
Serving your Vegan Mexican Quinoa Bake
Now, for the most important ingredient โat 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.
๐ฉ๐ผโ๐พ Ingredients & Nutrition
Quinoa
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.ย 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,ย quinoa is a healthful addition to any diet.
Black Beans
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 โone half a cup of cooked beans provides between 6 and 9 grams โand 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.
Try these healthy veggie bowls.
๐ฉ๐ฝโ๐ณ Made This Recipe?
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I would love it if you would rate this recipe and leave a comment. Thank you in advance.
๐ Recipe
Vegan Mexican Quinoa Bake
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Ingredients
- 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
- ยฝ teaspoon ground cumin
- ยฝ teaspoon paprika
- ยฝ 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)
Instructions
- Preheat the oven to 425ยฐF.
- 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.ย Bake for 25 minutes.ย
- 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.ย Garnish with cilantro.
Notes
- 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.
Nutrition
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.
Christy Brockett says
Love it. So easy and tasty. I already had the ingredients in my pantry and an avocado! You might even have limes and cilantro on hand. Great comfort food meal.
Nisha Melvani, RDN says
Thank you for leaving a comment. So appreciated.
Karen ML says
I ran over at work today and had my husband make this recipe. So quick, easy and delicious!!! Thank you Nisha!
Nisha Melvani, RDN says
It's one of my faves! So glad you enjoyed it. Thanks hubby for helping out!
Traci Floyd says
Super easy and delicious! Made a batch of cashew cheese to drizzle on top! ๐
Nisha Melvani says
Sounds amazing with cashew cheese! So glad you enjoyed it.
Kathy says
My family really enjoyed this and I love how easy it is to prepare. The lime juice & avocado are great adds. My carnivores added sour cream and/or cheese - I appreciate recipes that allow them to add a splash of something they donโt like to do without.
Nisha Melvani says
Customizing is key for family meals as we all have different preferences. Makes it more enjoyable. Thank you.
Gina says
This was excellent! The whole family loved it - including a 3 year old and my carnivore husband.
Nisha Melvani says
It made my evening to read this. I'm so glad your family enjoyed this recipe. Thanks so much for leaving a comment.
Carmen says
This Vegan Mexican Quinoa Bake is so delicious! I made it for Fatherโs Day and needless to say all the โnon-plant basedโ eaters devoured the entire dish. No leftovers!
Definitely adding to my rotation. Love your recipes! ๐
Nisha Melvani says
Thanks for commenting, Carmen. I really appreciate it. I'm so glad everyone like it.
Kennedy says
This looks delicious. Iโm making it this weekend.
Nisha Melvani says
Hi Kennedy,
I'm so glad you're going to give it a try. Hope you find it as delicious as I did.
Have a great weekend. Thanks for leaving a comment.