Whip up this healthy vegan Mexican quinoa and sweet potato casserole for the best meal prep recipe that can feed an army! It is made up of pantry staples, root vegetables, and all of our favorite ingredients!
So many times do I look in my cabinets and think…”I have nothing to eat.” Let that NEVER happen again with this Mexican Quinoa Sweet Potato Casserole!
We Love Pantry Staple Meals!
One thing we really love about this quinoa casserole is that we usually have everything we need to make this recipe in our pantry already. And you probably do, too!
What makes a good pantry staple you ask? Ingredients that have a long shelf life in your pantry and ingredients that YOU LIKE! We usually have a variety of beans, quinoa, salsa, canned vegetables, marinara sauce, tomato sauce.
All of these ingredients are things we love to add to our favorite soups, chilis, casseroles, and skillet meals!
This Mexican sweet potato quinoa casserole is one of our favorite go-to recipes because it is packed with all of our favorite things!
Here are the Ingredients You Need
Let’s break down all the delicious ingredients in this casserole!
Sweet Potatoes- Sweet potatoes are not only packed with nutrients, but they are a pantry vegetable. Sweet potatoes can last a couple of months if they are stored in a cool, dark place!
Having sweet potatoes on hand insures that you can make meals like this quinoa casserole whenever you’re craving it!
Quinoa- Quinoa is a complete protein and adds a significant amount of protein to this meatless dish! And? You don’t have to cook the quinoa separate, it cooks perfectly mixed with all of the other ingredients and baked to perfection!
Onion- Along with the sweet potato, onion adds another vegetable to this recipe along with a delicious crunch!
Black Beans- The black beans in this casserole add a great “meaty” texture and add another dose of protein to this casserole!
Broth- Broth is the cooking liquid for this casserole! Your quinoa needs the broth to cook. We like to use broth instead of water because it adds just the right amount of flavor!
Salsa- Salsa is the secret ingredient of this quinoa casserole! Any salsa you decide to use will add an extra boost of flavor. Feel free to use your favorite salsa to make this casserole your own!
Diced Tomatoes- Diced tomatoes add another layer of sauciness to this recipe.
Green Chilis- Nothing adds flavor to a Mexican inspired dish like green chilis!
DIY Taco Seasoning- We always have a jar of our DIY taco seasoning in our spice cupboard! It’s perfect for recipes like this!
Changes You Can Make to this Recipe
- Feel free to swap sweet potatoes out for any white potato!
- Beans are beans! We prefer black beans in this recipe, but pinto beans or garbanzo beans would also be delicious!
- Not a fan of quinoa? Use minute rice instead! Replace the 1 cup of quinoa with 1.5 cups of minute rice!
- Feel free to add a sweet pepper or two to this recipe! Chop them up into chunks and add them right in!
Quinoa Casserole Recipes
- Asian Stuffed Pepper Steak Quinoa Casserole
- Sweet Potato Green Curry Casserole
- Meat Lovers Pizza Quinoa Casserole
- Broccoli and Cheese Quinoa Casserole
- Naked Spinach Quinoa Lasagna Casserole
Watch How to Make this Recipe
Mexican Sweet Potato Quinoa Casserole
- 2 medium sweet potatoes peeled and cubed
- 1 medium yellow onion chopped
- 1 cup white quinoa
- 1 12- oz. jar of salsa
- 1 15- oz. can diced tomatoes
- 1 4- oz. can green chilis
- 2 15- oz. cans black beans
- 3 tablespoons DIY taco seasoning
- 3 cups vegetable broth
- Optional toppings: cilantro avocado, and lime
- Preheat the oven to 375ºF and spray a large casserole dish with non-stick cooking spray.
- Place all ingredients into the casserole dish and mix well. Cover with tin foil and place in the oven for 30 minutes.
- Remove from oven, stir, recover with tin foil, and place back in the oven for 40 more minutes.
- Remove from oven and let sit for 10 minutes, covered, before serving.
- Serve with cilantro, avocado, and lime juice.
WOWY. Now a trusted go-to recipe in my kitchen and for a potluck. Meat-eater approved (hubby and fam). I already wrote it down on a recipe card, all old-school, because it’s THAT cooI (HeHe!). I enjoy switching up the beans once in a while. It’s easy-peasy to throw together, with crazy-delicious flavor & texture. (Fresh lime is the best!) (even better as leftovers! IMHO… those flavors… Jeez!) Thank you so much posting this fabulous recipe! I think it’s ones like this that make eating plant-based so wonderful.
Yahoo! So happy to hear you loved this casserole 😀
I love this recipe but want to try it in my Instant Pot. Anyone have any luck with that. It would cut the cooking time a lot which appeals to me. Thanks y’all!!
This is delicious!! I am wondering if this can be assembled ahead of time for a New Year’s Eve dinner party? I don’t know how the quinoa would react to sitting in the liquid for a few hours before cooking. Thanks!
Took a while to make but so worth it. Perfect amount of spice. Great flavor. We put spicy black beans to make it a little spicier. I’ve got plenty of leftovers!! I just had it for lunch after a day in the fridge and it still tastes amazing!
Ok this is friggin delicious. Possibly even my new favorite food. So easy to put together and who doesn’t love a one pot meal? My husband is the kind of guy who wants meat or at the very least eggs with every single meal and even he loved it. In fact i think he was a little mad he liked it so much. 😆 keep up the great work!
Super yummy! How long does this last in the fridge?
Up to 5 days in the fridge! It’s a great meal prep meal!
Thank you! 🙂
This was seriously so freaking delicious. It feels really good to eat and the avocado + lime + cilantro at the end was key for this dish to really shine. I used “Mexican Fiesta” seasoning from Trader Joe’s when the recipe calls for taco seasoning. My body feels so happy eating this. Thank you for this recipe! Super easy to make and super delicious!
Glad you guys loved this!
So delicious, excellent reheated for leftover lunches as well. And because apparently my husband “isn’t a quinoa guy” I’ve been eating this for breakfast too!
Love this recipe! Can it be frozen by any chance? Cooked or uncooked? There is a lot of liquid so I wasn’t sure, but I made too much and wanted to freeze for later if possible.
Hey Lindsay! I haven’t tried freezing it, but I think you can freeze the cooked part!
I just made this and it turned out incredible! The flavors with the slight sweetness of the sweet potatoes turned out great! I added sliced jalapeños for a little kick and the heat and sweet tasted great together. Thank you for sharing this recipe!
Just tried this based on recommendation from a friend! Love it!!! Will be one of my new go-to recipes. And….HI LeeAnn! I did not know this was yours when she gave me the recipe!!! 😀
Hi Mrs. Peterson! So glad you love this casserole. It’s one of my all-time favs 😀
I made this in a dutch oven since there was too much liquid to fit in even my biggest Pyrex pan, so it took a bit longer to cook but was well worth the wait. My favorite part about this is the ability to change the flavor by simply swapping the type of salsa used. I used a mix of a medium pineapple and a hot habanero mango and it is so delicious! It was a bit soupy when it first came out of the oven but the quinoa absorbed the residual liquid in the fridge overnight. I am happy to have copious amounts remaining for my lunches this week. Thanks for the amazing recipe, per usual!
Glad you love this recipe!
This was so delicious! I ate it with some spinach, avocado and tortilla chips! So good! Thank you for the recipe!
YUM!! Chips for every meal is our motto 😛
So yummy! And loved that I had all these ingredients on hand!
Any recommendations on time and instructions to do this in a instapot?
My husband is a “meat and potatoes” guy and was very skeptical when he found out, at the last minute haha!, that it was a meatless recipe… he absolutely loved it!!! Definitely a winner for us! Also it was so easy to use what I had. I didn’t have minute rice or quinoa, I only had regular rice and used that, I had to cook it a lot longer but it turned out so good still!
YEAH!!! So glad he loved it!
can this be frozen and then baked? or left in the fridge unbaked for a day or 2?
The recipe printed in the brandless brochure omits the last 40 minutes of cooking time! This makes a whole lot more sense, to get everything cooked
I’m so sad… came here looking for the original recipe with the chipotle siracha sauce and found this recipe. Could you please repost the original recipe?
I had the old recipe saved in a recipe clipper, it was basically the same, but with less steps:
, For the casserole
1 cup quinoa, uncooked and rinsed
1 cup vegetable broth
2 cans black beans, rinsed (15 oz each)
2 cans diced tomatoes + juices, (15 oz each)
1.5 cups salsa, (I used mild)
1 tablespoon chili powder, (for less spicy cut in half)
1 teaspoon onion powder
1 teaspoon cayenne, (for less spicy cut in half)
2 large sweet potatoes, diced
, For the sauce
1/2 cup vegan greek yogurt
1 teaspoon chipotle powder
Preheat oven to 350F. Then, spray a large baking dish with nonstick cooking spray and place all ingredients into dish. Mix until everything is evenly combined. Bake, covered with tin-foil, for about 75 minutes or until sweet potatoes are tender and quinoa is cooked (you should be able to tell).
For the sauce I don’t have anything saved, but I assume just mix it together.
I like the addition of corn, but the pics don’t show it. I’m gonna add corn to mine.
I’m assuming you drain and rinse the black beans?