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mexican quinoa casserole

Cheesy Mexican Quinoa Skillet

  • Author: Katherine
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian


This vegetarian skillet is an easy quinoa casserole made meatless! It’s a cheesy Mexican quinoa casserole with salsa, corn and black beans for a fiesta of flavors!


  • 2 tbsp olive oil
  • 1 jalapeno, diced fine
  • 2 cloves garlic, minced
  • 1/2 white onion, diced
  • 1 large red bell pepper, diced
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 1 cup quinoa
  • 1 1/2 cups salsa*
  • 1 1/2 cups vegetable stock
  • 1 15oz can black beans, rinsed
  • 1/2 cup frozen corn
  • 1 cup jalapeno Monterey jack cheese, shredded
  • Cilantro, avocado, lime for garnish


  1. Place a large skillet on the stove and heat the olive oil on medium-high before adding the jalapeno, garlic, onion and pepper. Sauté for 3-5 minutes or until the onion is softened.
  2. Sprinkle in the chili powder and cumin and stir to combine.
  3. Add the quinoa, salsa, vegetable stock, beans and corn and stir to combine. Bring the mixture to a gentle boil, cover and let simmer for 20-25 minutes or until the liquid has soaked into the quinoa.
  4. Remove from heat, and top with the shredded cheese, stirring it around a bit. Top with cilantro, avocado and a squeeze of lime. Serve immediately.

Leftovers will keep in the refrigerator in an airtight container for 2-3 days.


  1. I’ve only used store-bought salsa for this recipe. If substituting with a fresh salsa, add an extra 1/4 cup vegetable stock to the mixture.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: dinner
  • Method: skillet
  • Cuisine: mexican

Keywords: vegetarian skillet // cheesy quinoa casserole // vegetarian quinoa casserole

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