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.
Pantry Staple Ingredients that You’ll Need:
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!
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 9×13 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.
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. Print
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 casserole is family friendly, perfect for Meatless Monday, or for a healthy meal prep.
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)