Craving those bold Mexican flavors? These red bean quinoa casserole bowls are the perfect fix! They’re packed with flavor, super easy to whip up, and absolutely delicious. Plus, they’re vegetarian and loaded with protein.
This dish has it all: simplicity, taste, and nutrition. It brings a Mexican twist to the classic casserole, with a much healthier spin.
Sweet corn balances the tangy tomatoes, while hearty red kidney beans make it filling. Freshness comes from the red bell pepper, and quinoa adds a delightful nuttiness and texture.
Make this casserole a staple in your weekly healthy meal prep routine!
Ingredients
Quinoa – 1 cup, uncooked
Red Kidney Beans – 1 can, drained and rinsed
Corn – 1 large can, drained
Chopped Tomatoes – 1 can
Chili Powder – 2 teaspoons, for that kick of heat
White Onion – 1, finely diced
Red Bell Pepper – 1, diced for a pop of color and crunch
Cheddar Cheese – 1 cup, shredded (because everything’s better with cheese!)
Cumin Powder – 1/2 teaspoon, for a warm, earthy flavor
Garlic Powder – 1/2 teaspoon, for that subtle garlic aroma
Salt – 1/4 teaspoon, to taste
Water – 1 cup, to help cook the quinoa perfectly
How to Make Mexican Red Bean Quinoa Casserole
Step 1. Start by preheating your oven to 350°F. While that’s heating up, drain your red kidney beans and corn.
Step 2. Now, it’s time to wash the quinoa—no need to cook it beforehand. Skipping the rinse can leave you with a bitter taste, and nobody wants that in their casserole!
Step 3. Next, dice your white onion and red bell pepper. Feel free to speed things up with a food processor if you like. Don’t forget to grate your cheddar cheese, or use pre-shredded for a time-saving shortcut.
Step 4. Once everything’s prepped, mix all the ingredients together until well combined.
Step 5. Lightly oil your baking pan, then pour in the mixture, spreading it evenly for a nice, even bake.
Step 6. Pop it into the oven and bake for 30 minutes. When time’s up, turn off the oven but leave the casserole inside for another 25 minutes. This will help it firm up beautifully.
How Long Will This Meal Prep Last in the Fridge?
This protein-packed meal can last 3 to 4 days in the fridge. For maximum freshness, store it in an airtight container.
I recommend using glass storage containers for sustainability, but if you need something lighter, BPA-free plastic containers work well too.
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Mexican Red Bean Quinoa Casserole Meal Prep
Craving the bold taste of Mexican cuisine? This red bean quinoa casserole is sure to hit the spot! Packed with vibrant flavors, it’s a satisfying vegetarian option that’s both easy on your wallet and loaded with nutrients.
- Total Time: 1 hour 10 mins
- Yield: 3 meal prep bowls 1x
Ingredients
- 1 cup uncooked quinoa
- 1 can red kidney beans, drained
- 1 large can of corn (or 2 small cans)
- 1 can chopped tomatoes
- 2 tsp chili powder
- 1 diced white onion
- 1 diced red bell pepper
- 1 cup shredded cheddar cheese
- 1/2 tsp cumin powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1 cup water
Instructions
- Preheat your oven to 350°F (180°C).
- Drain the kidney beans and corn, and rinse the quinoa thoroughly. Dice the onion and red bell pepper, and grate your cheddar cheese.
- Combine all ingredients in a large bowl and mix well.
- Lightly oil a baking pan, then evenly spread the mixture into it.
- Bake for 30 minutes. Once done, turn off the oven but let the casserole rest inside for another 25 minutes to set.
- Divide into three portions and store in airtight containers. This casserole will keep in the fridge for 3–4 days, ready for quick meals!
- Prep Time: 15 mins
- Cook Time: 55 mins
Source: https://allnutritious.com/mexican-quinoa-casserole-meal-prep/
