Chicken Quinoa Black Bean Bake
This easy Chicken Quinoa Black Bean Bake is a simple one-pot dish with quinoa, chicken, and black beans. It’s easy, gluten-free, and freezer-friendly.
Happy September! I hope you enjoy this Chicken Quinoa Black Bean Bake recipe today! Yesterday we went to church, met friends in town for breakfast, and came home to have a relaxing Sunday. It’s so good to set apart one day of the week to slow down.
Recipes with quinoa
This is a great fall recipe to make (you can use fresh corn), and a great potluck dish. We love quinoa, and here are a few other recipes to try: Southwest Kale Quinoa Salad, Cheesy Stuffed Chicken Sausage Quinoa Peppers, and Chicken Quinoa Freezer Burrito recipe.
Chicken Quinoa Black Bean Bake
It’s also DELISH if you leave out the chicken and make it vegetarian.
Oh, and you can even freeze this dish, if you love to bring meals to people, or have a quick dish to pull out of the freezer for last minute company!
Lastly, your family will love this for a “back-to-school” dinner!
Quinoa Black Bean Bake
I’ve been trying to walk at least 5 miles every day on our beautiful paths surrounding our home.
Occasionally I get recipe inspiration, and then I come back and cook for my family. :)
Last week I made a 9×13 pan of this delicious Quinoa Chicken Black Bean Bake, and I wish I would have doubled it to make more – it was that good.
What a great dish for leftovers!
Easy to make using Rotisserie chicken!
Serve with a dab of sour cream and fresh tomatoes.
Take it to a potluck this fall.
Or, better yet, host a small Mexican-themed dinner party. Have your guests bring their own beverages and a dish, and you can make a pan or 2 of this Bake. Serve this dessert – oh, yum!
Wah-lah.
Company’s coming, and you’ll be ready for them!
Get the Recipe:
Chicken Quinoa Black Bean Bake
Ingredients
- 4 cups chicken broth, divided
- 1 1/2 cups uncooked quinoa
- 1 Tbsp. olive oil
- 2 cups cooked chicken, chopped (you can use rotsserie chicken)
- 1 15 oz can black beans, drained
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 2 teaspoon taco seasoning
- 2 cups fresh corn, cut from the cob
- 1 red or orange bell pepper, seeded and diced
- 1 red onion, diced
- 3 cloves garlic, minced
- 2 Tbsp. unsalted butter
- 2 Tbsp. gluten-free flour, or use regular purpose flour
- 1 cup 1% milk
- 2 teaspoon dried oregano
- 2 Tbsp. dried cilantro
- 3 cups freshly grated Mozzarella cheese, or Mexican blend
Instructions
- Bring 3 cups chicken broth to a boil in a saucepan, then add the quinoa. Reduce heat to a simmer, cover, and let cook until the liquid has been mostly absorbed and the quinoa is tender, about 15 minutes, depending on the brand of quinoa you purchase. Keeping the pan covered, remove from heat and let stand 10 minutes. Uncover, lightly fluff with a fork, and set aside.
- Preheat oven to 350 degrees. Spray an 9×13-inch baking dish with nonstick spray.
- Heat 1 Tbsp. olive oil in a large, deep skillet over medium heat. Add onion, diced bell pepper, corn, and garlic. Add the salt and pepper and taco seasoning. Cook for about 5 minutes. Add in the chicken and beans; mix well, and remove to a large bowl.
- In the same pan, melt the butter; sprinkle the flour over the top and briskly whisk (it will be gooey). Cook for 30 seconds, and then pour in the remaining 1 cup chicken broth and the milk. Salt and pepper to taste.
- Whisk constantly, breaking up any lumps; add 2 cups of cheese and mix well. Add the oregano. Increase the heat to bring the mixture to a simmer, then reduce the heat and let gently bubble until the sauce has thickened slightly, about 5 minutes, stirring often.
- Remove skillet from heat, and pour into the quinoa and chicken mixture. Pour into the prepared baking dish; sprinkle the top with the remaining 2 cups of cheese. Sprinkle with dried cilantro.
- Bake for 20-25 minutes, until the top is golden and bubbly. Let cool 10 minutes, then serve with your favorite toppings, such as sour cream, salsa, green onions, or fresh tomatoes.
Notes
More casserole recipes: Green Chili Enchilada Quinoa Bake [Two Peas and their Pod], Cheese Zucchini Pasta Quinoa Bake [Sugar Free Mom], Pedro’s Special Mexican Casserole, Green Enchilada Chicken Bake Casserole.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
My family loves this dish! They make wraps with it. I cook mostly 21 day fix but let my family finish it how ever they want. Thank you for an awesome recipe.
Sounds yummy. But – do you start with cooked chicken? Doesn’t say. I don’t want to undercook my chicken!
I used Rotisserie chicken! Thanks!
I’m assuming you add the beans to step 3 also? Unless I’m daft (possible) I don’t see where you add the beans. If. It step 3, when? Thanks!
Yes, step 3! :)
Does anyone know the nutritional content per serving? Type one diabetic here just looking for a quick count haha
What a perfect fall meal….and I bet it could be done in the crockpot! I might add it to my list for next week! And I love that thought “just because you’ve always done something, doesn’t mean you should always do it”. So good
Sounds like a perfect meal to take to a new mom so she can put it in her freezer! Do you bake and then freeze or prepare up until the baking point and then bake once defrosted? Thanks!
Hi, Heather. Make ahead, freeze, and then thaw in the fridge before re-heating! That’s a great idea for a new mom! :)