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January 6, 2016

Veggie Fajita Quinoa Casserole

This easy, cheesy Veggie Fajita Quinoa Casserole is ready in just 45 minutes! And the leftovers are even MORE delicious the next day. Vegetarians and carnivores love this easy veggie casserole recipe!

This easy, cheesy veggie fajita casserole is ready in just 45 minutes!

Fajita Casserole

Hi and happy January! We’re barely a week into this new year and I’m already finding myself craving comfort food… HARD. So I have to ask… am I alone on this?

I know I should be preaching smoothies and salad, but I have to level with you, when it’s 10 degrees and hailing, cheese and carbs are the only thing saving my sanity. #hardcoldtruth

Today’s recipe is inspired by my wildly popular One-Pan Veggie Fajita Pasta. I took all those wonderful fajita flavors and turned it into this creamy, dreamy casserole. Each bite is wonderfully cheesy, loaded with fresh veggies, packed with protein, and naturally gluten free.

I sprinkled a little avocado, tomato, and cilantro on top for extra pizzazz. So, are you hungry yet?

This easy, cheesy veggie fajita casserole is ready in just 45 minutes!

Alright, so let the veggie fajita quinoa casserole chit chat begin! And don’t worry, nothing too fancy here. For this recipe you’ll need quinoa, olive oil, a slew of spices, red onion, bell peppers, crushed tomatoes, white beans, cilantro, shredded Colby-Jack cheese, avocado, and tomato.

↑ SO many fresh ingredients = SO MUCH FLAVOR.

This easy, cheesy veggie fajita casserole is ready in just 45 minutes!

I like to chop my peppers and onion into quarters before thinly slicing them so they’re nice and bite sized. But really… you can chop yours any way you’d like!

This easy, cheesy veggie fajita casserole is ready in just 45 minutes!

You’ll cook the onions and peppers in a fiery red sauce before combing all of the ingredients in a large bowl. It’s really simple and really delicious!

Quinoa, cheese, and vegetables in mixing bowl.

Let me tell you a few reasons why I’m SO crazy over this veggie fajita quinoa casserole:

  • It’s extremely versatile! Serve it with a side salad, or a piece of steak, or scoop it into warm flour tortilla. Any way you serve it, you’re bound to fall in love.
  • The leftovers are AMAZING. And they taste even better the next day. Packed lunch never tasted so good!
  • There are so many ways to get creative! Seriously… what’s your favorite cheese? Use it instead of the Colby-Jack. Love black beans? Use them in place of the white beans. Looking for a heartier spin? Add grilled chicken or shrimp! The options are endless.

This recipe is already a favorite in our home… hope it becomes one in yours too! ♥

This easy, cheesy Veggie Fajita Quinoa Casserole is ready in just 45 minutes! And the leftovers are even MORE delicious the next day. Vegetarians and carnivores love this easy veggie casserole recipe!

If you try this easy veggie casserole recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.

This easy, cheesy veggie fajita casserole is ready in just 45 minutes!

12 votes

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Veggie Fajita Quinoa Casserole

Prep 20 mins

Cook 20 mins

Total 40 mins

Author Ashley Manila

Yield 6 servings

A delicious and healthy veggie fajita bake loaded with quinoa, beans, cheese, and fresh vegetables! The leftovers last for up to three days and taste incredible.

Ingredients

  • 1 cup quinoa
  • 3 tablespoons olive oil
  • 1/2 teaspoon crushed chipotle chili flakes (add a little more if you like heat)
  • 1 and 1/2 tablespoons chili powder
  • 1 and 1/2 teaspoons dried oregano
  • 1 and 1/2 teaspoons cumin
  • 1 and 1/2 teaspoons garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 red bell pepper, seeded and thinly sliced
  • 1 orange bell pepper, seeded and thinly sliced
  • 1 yellow bell pepper, seeded and thinly sliced
  • 1 medium red onion, peeled and thinly sliced
  • (1) 28 ounce can crushed tomatoes
  • 1 cup canned white beans, drained and rinsed
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 and 1/2 cups Colby-Jack cheese, shredded
  • Diced avocado, tomato, cilantro, and red onion, diced, for garnish (optional)

Instructions

  1. Preheat oven to 375 degrees (F). Lightly grease a 2 quart baking dish; set aside.
  2. In a large saucepan add 2 cups water and cook quinoa according to package instructions. Once fully cooked, transfer it to a large bowl and set aside.
  3. Heat olive oil in a saucepan over medium high heat. Stir in crushed chipotle chili flakes, chili powder, dried oregano, cumin, garlic powder, salt and pepper and whisk to combine. Add in the red, orange, and yellow peppers and red onion, stir to combine and cook, stirring frequently, for 8 minutes. Add in the crushed tomatoes and bring to a boil; reduce heat and simmer for 10 minutes. Stir in the white beans and remove from heat.
  4. Into the large bowl holding the quinoa add the pepper mixture, cilantro, and half of the cheese; stir well to combine.
  5. Spread the quinoa mixture into the prepared baking dish and evenly top with the remaining cheese. Place the pan into the oven and bake for 20 minutes, or until the cheese is golden, bubbly, and melted.
  6. Serve at once, garnished with avocado, tomato, cilantro, and red onion, if desired.

Notes

Feel free to use black beans or kidney beans in place of the white beans.

Courses Dinner

Cuisine Mexican

Nutrition Facts

Serving Size 8 servings

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Filed Under: Dinner Tagged With: casserole, Quinoa, vegetarian, veggie fajita

Reader Interactions

Comments

  1. Candice Lowery says

    January 6, 2016 at 3:41 pm

    This was amazing! Made it with black beans but everything else the same. My toddler ate 3 servings. Thank you!

    Reply
    • bakerbynature says

      January 6, 2016 at 4:20 pm

      Wow you made this fast! So happy it was a hit, Candice 🙂

      Reply
  2. Gina Felster says

    January 6, 2016 at 3:44 pm

    Great photos! My casseroles never look this good. Gotta try this over the weekend, although I might add some shrimp like you recommended.

    Reply
    • bakerbynature says

      January 6, 2016 at 4:20 pm

      Thank you, Gina! I bet it will be delicious with shrimp.

      Reply
      • Madison says

        August 29, 2019 at 3:04 am

        Very silly question, but I’m not exactly a great chef, how do you add shrimp?

        Reply
  3. loBo says

    January 8, 2016 at 1:21 am

    On this do you drain the tomatoes?
    Bo.

    Reply
    • bakerbynature says

      January 8, 2016 at 2:14 am

      Hi Bo. No, I put the whole can of crushed tomatoes into the pan with the peppers, herbs, etc.

      Reply
  4. Unnati Silks says

    January 8, 2016 at 5:52 am

    Wow…this looks absolutely delicious!
    http://www.unnatisilks.com/

    Reply
    • bakerbynature says

      January 8, 2016 at 3:50 pm

      Thank you, Unnati!

      Reply
  5. Jessica Brown says

    January 8, 2016 at 1:03 pm

    It looks yummy. I would love to try this at home.

    Reply
    • bakerbynature says

      January 8, 2016 at 3:50 pm

      Thank you, Jessica! It makes a great weeknight meal – and the leftovers are delicious!

      Reply
  6. Shannon says

    January 13, 2016 at 8:59 pm

    Just made this and everyone is raving! Delish! Thanks so much!

    Reply
    • bakerbynature says

      January 16, 2016 at 6:16 pm

      That is awesome, Shannon! So happy it was a hit 🙂

      Reply
  7. Jess - The Baguette Diet says

    January 16, 2016 at 9:14 pm

    I bought the ingredients to make this for dinner next week! Do you think it could be assembled 1-2 days before to save time?

    Reply
  8. Jenny says

    March 10, 2016 at 2:18 pm

    Can this be made as a freezer meal? Would you assemble, freeze, then cook at the same temperature?

    Reply
    • bakerbynature says

      March 10, 2016 at 5:40 pm

      Hi Jenny. That’s a great question. To be honest, I don’t see this freezing well, but I’ve never tried, so I can’t say for sure one way or the other. If you do try freezing it, I would say increase the bake time by at least 10 minutes (it may need up to 25 extra minutes), since it will take longer baking from a frozen form. I’d love to hear your results 🙂

      Reply
  9. Rose says

    October 21, 2016 at 12:39 am

    This was absolutely delicious. I used Romano beans and a little bit of Chipotle pepper in adobo sauce. I will definitely be making this again. I had to use a 4 quart baking dish though as it would not all fit in a 2 quart.

    Reply
  10. Hayley Tomlinson says

    March 5, 2017 at 10:59 pm

    Do you know the nutritional information on this recipe?
    I’m counting calories!

    Reply
  11. Kali says

    March 15, 2017 at 11:48 pm

    Just made this tonight and it was SO good!

    We put ours in whole wheat tortillas and they were super delicious!

    Reply
  12. Khushboo Makwana says

    September 24, 2017 at 5:44 pm

    Tried it with kidney beans and it turned out amazing! Thank you!

    Reply
  13. Staci says

    October 10, 2017 at 11:41 pm

    Yum yum yum! Made this tonight I don’t love spicy foods so I just nixed any spices I didn’t want, cooked, added sour cream and served with tortilla scoop chips! This will be a new staple in my home!

    Reply
  14. Katie says

    October 31, 2017 at 12:43 am

    This looks great! I’m going to get ingredients tomorrow and make it on weds. What kind of white beans do you recommend?

    Reply
  15. Katie says

    November 8, 2017 at 8:34 pm

    I accidentally diced the peppers and the onion is they ok!!!

    Reply
    • bakerbynature says

      November 9, 2017 at 12:09 pm

      That should be fine, Katie 🙂

      Reply
  16. Theresa Beals says

    February 26, 2018 at 9:55 pm

    Loved it! My 17 and 18-year-old boys loved it as well. We are making it tonight but per my boys and husband, I am adding corn and black olives before I cook it and pico on top after:)

    Reply
  17. Pat Johnson says

    March 25, 2018 at 12:23 am

    This was awesome…next time I will add bkack beabs instead of white and add kale. I did top it with half cherry tomatoes,cubed avocado and sliced Jalopenia peppers then drizzled lime juice over it.

    Reply
  18. Stephanie says

    August 8, 2018 at 5:13 am

    Looks delicious!!! I’m doing my best to start eating healthier and this looks like something that is pretty clean, yet flavorful. Can’t wait to try!!!

    Reply
  19. Molly says

    October 6, 2018 at 10:36 am

    We don’t like quinoa. Do you think this would work with brown rice?

    Reply
    • bakerbynature says

      October 6, 2018 at 5:32 pm

      I haven’t tried it myself, but a few readers have and have reported good results 🙂

      Reply
  20. Christy says

    October 10, 2018 at 6:16 pm

    This was sooo good! I’m allergic to quinoa so I substituted cauliflower rice and my kids and I just loved it! Thanks for a wonderful recipe!

    Reply
  21. Sue says

    October 20, 2019 at 10:55 pm

    I made this today and it was so good. I added broccoli and still tasted really good. Thank you for sharing this recipe!

    Reply
  22. Chris says

    October 26, 2019 at 5:25 pm

    This was awesome! I substituted fire roasted tomatoes and used leftover fajita veggies. It was super fast and easy! Thanks!

    Reply
  23. Chante says

    November 4, 2019 at 3:52 am

    This dish is amazing. I have made it 3 times within the last few months and making it again tomorrow!

    Reply
  24. Tisha says

    May 19, 2020 at 10:59 pm

    I was a little skeptical, but this was so yummy! I might add more heat next time as I found it quite mild. And I definitely recommend adding the avocado/tomato/red onion/cilantro on top. The avocado in particular takes the meal to the next level. Given the times were in, I have dubbed this my Quinoarantine Casserole. (You’re welcome.)

    Reply
  25. Jess says

    November 19, 2020 at 1:05 am

    In love with this recipe! My husband said that I was beating a Mexican restaurant with this dish haha! Thanks for sharing this!

    Reply
    • bakerbynature says

      November 22, 2020 at 2:56 pm

      What high praise! Thank you!!!

      Reply
  26. Alyssa K says

    February 20, 2021 at 3:42 am

    I added corn and used fire roasted tomatoes to mine! So delicious! Will definitely be a new staple! Thank you!

    Reply
  27. Terese says

    February 25, 2021 at 1:42 am

    This was delicious, even though I forgot the tomatoes and beans! Even my meat loving husband enjoyed, especially because I added chicken to his. I made mine with dairy free cheese that actually melts and added chick peas. I combined all ingredients once done and separated into two small casserole dishes to bake.

    Reply
  28. Gena says

    March 31, 2021 at 5:48 pm

    Silly question… Is the one cup quinoa one cupped cooked, or one cup prior to cooking?
    This looks amazing,and can’t wait to try!

    Reply
    • bakerbynature says

      April 2, 2021 at 2:14 pm

      Not silly! One cup prior to cooking!

      Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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