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

Veggie Fajita Quinoa Casserole




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.



  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.


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.

Recipe by Baker by Nature at