This easy, cheesy veggie fajita casserole is ready in just 45 minutes! Bonus: the leftovers are even MORE delicious the next day.
Hello! We’re barely a week into this new year and I’m already finding myself craving comfort food… HARD. 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.
MY RECENT VIDEOSI sprinkled a little avocado, tomato, and cilantro on top for extra pizzazz. Hungry yet?
Alright, let the quinoa casserole chit chat begin! 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.
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!
You’ll cook the onions and peppers in a fiery red sauce before combing all of the ingredients in a large bowl. Really simple! Really delicious!
Let me tell you a few reasons why I’m SO crazy over this 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! ♥
If you try this 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.
Veggie Fajita Quinoa Casserole
Prep
Cook
Total
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
- Preheat oven to 375 degrees (F). Lightly grease a 2 quart baking dish; set aside.
- 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.
- 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.
- Into the large bowl holding the quinoa add the pepper mixture, cilantro, and half of the cheese; stir well to combine.
- 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.
- 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.
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.
Next try these Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels!
This was amazing! Made it with black beans but everything else the same. My toddler ate 3 servings. Thank you!
Wow you made this fast! So happy it was a hit, Candice 🙂
Great photos! My casseroles never look this good. Gotta try this over the weekend, although I might add some shrimp like you recommended.
Thank you, Gina! I bet it will be delicious with shrimp.
On this do you drain the tomatoes?
Bo.
Hi Bo. No, I put the whole can of crushed tomatoes into the pan with the peppers, herbs, etc.
Wow…this looks absolutely delicious!
http://www.unnatisilks.com/
Thank you, Unnati!
It looks yummy. I would love to try this at home.
Thank you, Jessica! It makes a great weeknight meal – and the leftovers are delicious!
Just made this and everyone is raving! Delish! Thanks so much!
That is awesome, Shannon! So happy it was a hit 🙂
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?
Can this be made as a freezer meal? Would you assemble, freeze, then cook at the same temperature?
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 🙂
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.
Do you know the nutritional information on this recipe?
I’m counting calories!
Just made this tonight and it was SO good!
We put ours in whole wheat tortillas and they were super delicious!
Tried it with kidney beans and it turned out amazing! Thank you!
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!
This looks great! I’m going to get ingredients tomorrow and make it on weds. What kind of white beans do you recommend?
I accidentally diced the peppers and the onion is they ok!!!
That should be fine, Katie 🙂
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:)
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.
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!!!
We don’t like quinoa. Do you think this would work with brown rice?
I haven’t tried it myself, but a few readers have and have reported good results 🙂
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!