This easy vegan Mexican Quinoa Casserole is made in the slow cooker and loaded with flavor. Perfect for a weeknight dinner!
If you’re looking for a simple, hearty, and flavorful meal that doesn’t leave you with a mountain of dishes, you’re in the right place. This one-pan Mexican quinoa casserole is perfect for those busy weeknights when you want something delicious without spending hours in the kitchen. Quinoa casseroles are a lifesaver for easy cooking. They’re super versatile… and this version? It’s loaded with all your favorite Mexican-inspired flavors. We’re talking black beans, sweet corn, tangy sauce, and just the right amount of spice. It’s a fiesta in a casserole dish, and who could say no to that?
Quinoa is technically a seed, not a grain, but it’s been a dietary staple in South America for centuries thanks to its nutrition and versatility. And now, it’s a key ingredient in this easy, flavor-packed casserole. This dish is bursting with bold flavors, satisfying ingredients, and is perfect for almost any occasion, from weeknight dinners to next-day leftovers for lunch.
Is One-Pan Mexican Quinoa Casserole Healthy?
Absolutely! Quinoa is gluten-free, packed with protein, and filled with fiber and essential minerals like magnesium. Plus, it’s also a complete protein, meaning it contains all nine essential amino acids. When you add black beans and corn, this casserole becomes even more filling with a solid boost of vitamins and minerals. It fits into a variety of diets – vegetarian, dairy-free or vegan (skip the cheese garnish), Whole30, or just if you’re aiming to eat a bit healthier. It’s a satisfying, hearty meal that keeps you full without feeling weighed down.
Easy Prep and Cleanup
What really makes this recipe stand out is its convenience. I am all about all-in-one meals because all the magic happens in one pan, which is so much easier to prepare – and clean up! The slow cooker does the hard part, letting all the flavors blend together while you get on with your day. No stress, no complicated prep – just good, comforting food. And fewer dishes? That’s always a win. The ingredients are straightforward too – think pantry staples like canned black beans, corn, and salsa. It’s ready to save the day whenever you’re not up for overthinking dinner.
How to make ahead and store
This casserole is great for meal prep. Once it has cooled, store it in an airtight container in the fridge for up to 4 days. It also freezes really well – up to 3 months! Just thaw it overnight in the fridge and reheat when you’re ready to enjoy.
Serving Suggestions
A bowl of this quinoa casserole would be delicious on its own, but it would also be perfect as a side dish served with Grilled Mexican Quesadillas or a warm bowl of Mexican Chicken Rice Soup. It would be fabulous wrapped up as a vegetarian burrito, too, or served with a fried egg to create a breakfast bowl, maybe topped with this Easy Guacamole.
If you find out you really love quinoa, you might also want to try Quinoa Chickpea Avocado Salad with Black Beans or this Southwest Quinoa Salad.
Recipe
Ingredients
- 1 cup quinoa uncooked
- 1 cup frozen corn
- 2/3 cup reduced-sodium chickpeas drained and rinsed
- 1/2 cup black beans drained and rinsed
- 1 cup red pepper chopped
- 1 cup Roma tomatoes chopped
- 1/2 cup onion roughly chopped
- 1/2 tablespoon cumin
- 1 tablespoon garlic, minced
- 1/4 teaspoon salt
- 1 1/2 tablespoons sauce from a can of chipotle peppers in adobo sauce
- 2 cups reduced-sodium vegetable broth
- Shredded cheddar cheese for garnish (optional)
- Fresh cilantro for garnish
Instructions
- Spray your slow cooker with cooking spray and place the uncooked quinoa, corn, chickpeas, black beans, red pepper, tomato, onion, cumin powder, garlic, salt, and adobo sauce inside, stirring until well combined.
- Pour in the vegetable broth, stir well, and cover the pot. Cook on high for 3 to 4 hours. Mine was perfect at 3 hours, so keep an eye on it.
- Once cooked, season to taste with additional salt and pepper and garnish with cheese and cilantro.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
I made this Mexican quinoa slow cooker recipe for a co workers birthday. She is vegan buy choice and gluten free due to having celiac disease. I happened to have peppadew peppers at lunch and had some left over that I chopped and added to the recipe. Other than that, I made it exactly as you wrote. As it cooked in our breakroom everybody commented on how great it smelled. Upon trying it. We all agreed it was probably one of the best crock pot dishes any of us have ever had!!! No body else in our office is vegan or gluten free but we all will be making this dish again!! We topped it with cilantro and vegan cheese.
Sooooo good!! I’m going to try a bunch of your other recipes.
Thank you so much for this wonderful dish! Now I know where to turn when we have gatherings that include gluten free people and not be concerned about meat eaters not liking it.
I am SO happy to read this Regina, thanks SO much and looking forward to your other comments!
I made this to have for lunches at work. I switched the chickpeas for edamame and added cooked tofu when portioned out. Heating this up is delicious and just the right amount of spice/heat. Will deffo be making again!! Thank you
Great additions and substitutions! Glad to hear you enjoyed this recipe. Thanks for reading and rating.
I’ve never made quinoa but was told to have to wash it off first. Do I need to do this before this dish?
Yes, it’s a good idea. Just rinse it under cold water in a fine mesh strainer before adding it to your dish. Enjoy!
Is there anything you can substitute for the adobo sauce
Hi Sue, you need to add a bit of heat and smokiness. You can try using a chipotle powder or smoked paprika with a little cayenne pepper.