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Missing Mexican flavors? These red bean quinoa casserole meal prep bowls are full of flavors, easy to make, and just delicious. It’s vegetarian, and high protein as well!
This dish checks all the boxes. It’s vegetarian, easy to make, yummy, and packed with protein. This casserole offers a Mexican spin to your traditional casserole. And it’s much healthier.
The corn adds sweetness, balancing out the acidity of the tomatoes. The red kidney beans make this dish hearty, while the red bell pepper adds freshness.
The quinoa adds some bite and nuttiness to the casserole. You’ll definitely want this casserole in your weekly healthy meal prep rotation.
Ingredients You’ll Need
Quinoa (1 cup, uncooked)
Red Kidney Beans (1 can)
Corn (1 large can)
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 oven to 350 degrees Fahrenheit. Next, drain your red kidney beans and corn.
Step 2. After this, you want to wash your quinoa…no need to cook it first. Make sure you don‘t skip washing your quinoa or else your quinoa will be bitter. This, in turn, will make your casserole bitter.
Step 3. Then, dice your white onion and red bell pepper. You can use a food processor to do this. Grate your cheddar cheese. You can use pre-shredded cheese for extra convenience.
Step 4. Mix all your ingredients together as best you can.
Step 5. Oil your baking pan and dump your mixture, spreading it well.
Step 6. Then place in the oven and bake for 30 minutes. Finally, turn off the heat and let your casserole sit in the oven for another 25 minutes in order for it to get firm.
How Long Will This Meal Prep Last in the Fridge?
This high protein meal prep will last 3 to 4 days in the fridge. To keep it fresh longer, just be sure to store it in an airtight container.
I recommend these glass storage containers here, which are sustainable and will keep your food fresh for longer. These plastic BPA-free food storage containers are a good lightweight 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
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
- Preheat the oven to 350F (180C).
- Drain red kidney beans as well as corn, then wash the quinoa. Dice white onion, red bell pepper, and grate your cheddar.
- Now mix all of the ingredients together. Afterward, oil your pan and spread your mixture into the pan.
- Bake it in the oven for 30 minutes. Then, turn off the heat and let the casserole sit for another 25 minutes.
- Afterward, divide the casserole into 3 servings and store it in glass containers. They will last in the fridge for 3-4 days.
Recipe Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just want to note. There is no way this has 27g of protein without some actual meat. In the pictures it looks like there is chicken, but it is not listed in the recipe. Also, no mention of when to add the cheese.
Hello Hannah,
it actually has a ton of protein because it has beans and cheddar in it. Cheddar has a good amount of protein – in a 100g of cheddar, you you’ll get about 25g of protein. There is no chicken in this recipe, it is vegetarian. 🙂
no idea what “turn off the heat without turning off the oven” means. Please update description
Updated 🙂 Sorry for that!