Vegan Mexican Quinoa Bake is a zero-prep, one-dish recipe. A flavorful, easy vegan dinner with an option for oil-free. Kid approved.
1 cup quinoa
1 can black beans (15 ounces), 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
1 can fire-roasted tomatoes (14.5 ounces)
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 until the water runs clear. 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.
I always choose food brands with the least sodium for my recipes. Adjust salt to taste for serving.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Main
- Cuisine: Vegan
Keywords: easy vegan dinner, plant based protein, cheap vegan dinner, quinoa, Mexican vegan recipe