Craving Mexican flavors? These Mexican red bean quinoa casserole meal-prep bowls are vibrant, easy to make, and delicious. They’re vegetarian and high in protein too.
This casserole ticks all the boxes: vegetarian, simple to prepare, satisfying, and protein-packed. It’s a healthier take on a classic casserole with Mexican-inspired seasoning and bright, fresh ingredients.
Sweet corn balances the tomatoes’ acidity, red kidney beans make the casserole hearty, and diced red bell pepper adds a fresh crunch. Quinoa contributes a pleasant nutty texture and boosts the protein content, making this dish perfect for weekly meal prep.
Ingredients You’ll Need
Quinoa (1 cup, uncooked)
Red kidney beans (1 can, drained)
Corn (1 large can, drained)
Chopped tomatoes (1 can)
Chili powder (2 tsp)
White onion (1, diced)
Red bell pepper (1, diced)
Cheddar cheese (1 cup, shredded)
Cumin powder (1/2 tsp)
Garlic powder (1/2 tsp)
Salt (1/4 tsp)
Water (1 cup)
How to Make Mexican Red Bean Quinoa Casserole
Step 1. Preheat the oven to 350°F (180°C). Drain the red kidney beans and the corn.
Step 2. Rinse the quinoa thoroughly under cold water—this removes the natural coating that can taste bitter. There’s no need to pre-cook the quinoa.
Step 3. Dice the white onion and red bell pepper, and shred the cheddar cheese if needed. A food processor or a good knife will make quick work of the prep.
Step 4. Combine the rinsed quinoa, drained beans and corn, chopped tomatoes, diced onion and pepper, spices (chili powder, cumin, garlic powder), salt, shredded cheddar, and water. Mix until evenly distributed.
Step 5. Lightly oil a baking pan, spread the mixture evenly, and smooth the top.
Step 6. Bake for 30 minutes. After baking, turn the oven off and leave the casserole inside for about 25 minutes to set and firm up. This resting time helps the quinoa finish cooking and the casserole to hold together when sliced.
How Long Will This Meal Prep Last in the Fridge?
Stored in an airtight container, this high-protein casserole will keep in the refrigerator for 3–4 days. Glass storage containers help maintain freshness and are a sustainable option.
Other Vegetarian Meal-Prep Ideas
- Healthy Egg Salad Bowls
- Red Kidney Bean Burger Bowls (High Protein)
- 24 Tasty Vegan Meal Prep Recipes
Watch Full Instructions
Mexican Red Bean Quinoa Casserole Meal Prep
Cals: 560 Protein: 27 Carbs: 77 Fat: 18
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Recipe Video
Ingredients
- 1 cup quinoa uncooked
- 1 can red kidney beans
- 1 large can corn or 2 small cans
- 1 can chopped tomatoes
- 2 tsp chili powder
- 1 white onion diced
- 1 red bell pepper diced
- 1 cup cheddar shredded
- 1/2 tsp cumin powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1 cup water
Instructions
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Preheat the oven to 350°F (180°C).
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Drain the red kidney beans and corn, then rinse the quinoa. Dice the onion and bell pepper, and grate the cheddar.
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Mix all ingredients together in a large bowl. Oil a baking pan and spread the mixture evenly.
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Bake for 30 minutes. After baking, turn the oven off and let the casserole sit inside for 25 minutes to firm up.
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Divide into 3 servings and store in airtight containers in the fridge for 3–4 days.
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.