Go Back
Print
black bean quinoa casserole

Dairy Free Cheesy Black Bean Quinoa Casserole

A healthy dairy free bake perfect for a weeknight dinner with leftovers to meal prep

Course Main Course, Side Dish
Cuisine Vegan, Vegetarian
Keyword dairy free, Easy, oil free
Prep Time 30 minutes
Cook Time 30 minutes

Ingredients

  • 1 cup dry quinoa
  • 1 yellow onion
  • 1 bell pepper any colors
  • 1 cup diced tomatoes
  • 1 15 oz can black beans
  • 1 cup corn
  • 1 cup vegan cheddar shreds Optional

Cheesy Sauce

  • 2 clove garlic
  • ¼ cup nutritional yeast
  • ¼ cup roasted red pepper in water
  • 1-2 jalapeno peppers
  • ¼ cup plain almond milk
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp salt

Instructions

  1. In a medium saucepan cook 1 cup of dry quinoa per package instructions. This should take about 15-20 minutes (add 1c quinoa 2c water, boil, simmer 15 minutes).

  2. Dice onion and bell pepper. Saute in medium frying pan until cooked about 10 minutes, add a few tbsp of water so it doesn't stick.

  3. Heat oven to 350°.

  4. Cut stem off jalapeno. In a blender or food processor add ingredients for cheesy sauce and blend until smooth. Optional: Add extra jalapeno to make it spicy.

  5. In a large bowl combine diced tomatoes, rinsed black beans, corn, cooked onion & pepper, cheesy sauce and cooked quinoa.

  6. Transfer mixture to a 2.5 liter casserole or baking dish. Optional: add slices of jalapeno to top.

  7. Bake 30-35 minutes. Optional: add 1 cup vegan cheddar shreds in last 10 minutes of baking.