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Mexican quinoa bake in cast iron skillet.
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5 from 2 votes

Cheesy Mexican Quinoa Casserole Bake

This one pan Mexican quinoa bake is loaded with veggies. With only 30 minutes, you can whip up a cheesy Mexican casserole the whole family will love. This recipe makes 10 servings, so it will feed a crowd or make you lots of leftovers! All you need is a cast iron skillet to make this quinoa vegetarian casserole. Add some chips and guacamole as a side dish for a perfect weeknight dinner!
Prep Time30 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Servings: 10 servings
Calories: 281kcal
Author: Jessica Mode



  • Place quinoa and 4 cups of water in a medium saucepan. Cook according to package instructions.
  • While quinoa is cooking, heat extra-virgin olive oil in a 12 inch cast iron skillet over medium-high heat. Add bell peppers and onions to the skillet and cook stirring occasionally until the onions become translucent, about 7 minutes. Reduce heat to low and add in garlic, black beans, and tomatoes with chilies. Cook for an additional two minutes, then remove from heat.
  • Mix the salsa and cooked quinoa together until combined. Pour the quinoa into the vegetables in the skillet and stir until the mixtures are well combined.
  • Top with shredded cheese. Place cast iron skillet under the broiler until cheese is golden and bubbly, about 4 minutes. Be sure not to walk away from the dish while it's in the broiler otherwise something may burn.
  • Garnish with avocado and green onions. Serve immediately.


Reheating Instructions:
Microwave: Place in a microwave safe bowl and heat on high (100 percent power) for 2 -3 minutes until warmed all the way through.
Oven: Place in an oven safe dish covered with foil at 375°F for 10 - 15 minutes until warmed all the way through.


Calories: 281kcal | Carbohydrates: 27g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 30mg | Sodium: 424mg | Potassium: 358mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1246IU | Vitamin C: 33mg | Calcium: 226mg | Iron: 2mg