Name: Vegan Mexican Quinoa Bake
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 2 medium sweet potatoes (peeled and cubed); 1 medium yellow or white onion (chopped); 1 cup dry quinoa; 1 cup salsa; 1 15oz can fire roasted diced tomatoes (can substitute regular diced tomatoes); 1 4oz can diced green chiles; 1 15oz can black beans (rinsed and drained); 1 15oz can corn kernels (rinsed and drained); 1 packet taco seasoning (about 3-4 tablespoons); 3 cups vegetable broth; squeeze of fresh lime juice, chopped fresh cilantro, chopped avocado (optional topping ideas)

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Vegan Mexican Quinoa Bake is healthy, filling, and uses all pantry staple ingredients! It takes just minutes of prep then into the oven to bake. This meatless casserole is perfect for meatless Monday but it's packed with flavor from the taco seasoning so even the meat-eaters in your life will love it.

Vegan Mexican Quinoa Bake in casserole dish with text overlay

I love that this recipe is not only filling, but a great meatless option too! Another meatless Mexican inspired recipe to try are these Cheesy Black Bean Enchiladas.

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Pantry Staple Ingredients that You'll Need:
Steps to make this easy Vegan Mexican Quinoa Bake:
Slow Cooker Variation
Recipe
Reviews

Pantry Staple Ingredients that You'll Need:

Sweet Potatoes
Quinoa
Can of Black Beans
Can of Corn Kernels
Salsa - Use your favorite!
Can of Diced Tomatoes - I prefer Fire Roasted Diced Tomatoes, but regular will work just fine.
Can of Diced Green Chiles
Taco Seasoning - You can use your own blend or one packet is the perfect amount!
Vegetable Broth
Optional Toppings - Chopped fresh cilantro, squeeze of lime juice, and diced avocado.

Steps to make this easy Vegan Mexican Quinoa Bake:

Making this casserole couldn't be easier!

Prepare the ingredients. Peel and cube the sweet potatoes, chop the onions, and drain and rinse the canned corn and beans.
Spray a 9x13 casserole dish with cooking spray. Then add all the ingredients and mix together.
Cover with foil and bake in a 375° F preheated oven for 30 minutes. Remove the foil and bake for another 35-45 minutes until the quinoa is cooked, the liquid is absorbed, and the sweet potatoes are fork tender.
Allow to cool for about 10 minutes before serving. I love to serve it with fresh chopped cilantro and a squeeze of lime juice.

Slow Cooker Variation

Instead of baking in the oven, you can make a similar meal in your crockpot using this Vegan Slow Cooker Mexican Quinoa recipe.

Vegan mexican quinoa bake in bowl and dish

This quinoa casserole is easy enough for a weeknight dinner but it also keeps well in the fridge so it's perfect for meal prep! Bake it on Sunday and you have healthy lunches or dinner all week.

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