Veggie Quinoa Taco Bake

I finally had time to organize my pantry and I was pleasantly surprised with the amount of healthy grains, canned goods and spices I had. This quinoa bake is a combo of fresh veggies and pantry ingredients. You can totally use rice (instead of quinoa) and a different variety of beans depending on what you have on-hand. Serve this with a side of fresh fruit and dinner is on the table in no time!

  1. Preheat oven to 375.
  2. Heat a large oven-safe skillet (like cast iron or stainless steel) over medium-high heat. Add olive oil, onion, bell peppers and jalapeno and cook for 3 minutes, stirring occasionally. Add spices and cook for 1 minute.

3. Add fire-roasted tomatoes, diced green chiles, cooked quinoa, beans and lime juice and stir to combine. Top with cheese and bake for 15 minutes.

4. Meanwhile, combine guacamole ingredients in a mixing bowl.

5. Once the timer goes off for the quinoa bake, change the oven temperature to broil. Broil the top for 2 minutes, or until the cheese is lightly golden brown (watch carefully). Once out of the oven, allow the quinoa to sit for at least 5 minutes before scooping. Serve topped with guacamole and blue corn chips.

Veggie Quinoa Taco Bake

Serves 6

All you need:

1 tablespoon olive oil

1 small red onion, chopped

1 yellow bell pepper, chopped

1 red bell pepper, chopped

1 jalapeno, seeded and chopped

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon garlic powder

1/4 teaspoon salt

1 (14.5 ounce) can fire-roasted diced tomatoes, drained

1 (4 ounce) can diced green chiles

2 cups cooked quinoa

1 (15 ounce) can black beans, drained and rinsed

1 (15 ounce) can pinto beans, drained and rinsed

Juice of 1 lime

1 cup grated white cheddar cheese (or shredded sharp cheddar is ok too)

1 cup grated pepper jack cheese

Guacamole –

3 ripe avocados, mashed

1/2 mango, diced small

1/4 red onion, diced small

1 tablespoon chopped cilantro

Juice of 1 lime

Pinch salt

Blue corn chips, for serving

All you do:

  1. Preheat oven to 375.
  2. Heat a large oven-safe skillet (like cast iron or stainless steel) over medium-high heat. Add olive oil, onion, bell peppers and jalapeno and cook for 3 minutes, stirring occasionally. Add spices and cook for 1 minute.
  3. Add fire-roasted tomatoes, diced green chiles, cooked quinoa, beans and lime juice and stir to combine. Top with cheese and bake for 15 minutes.
  4. Meanwhile, combine guacamole ingredients in a mixing bowl.
  5. Once the timer goes off for the quinoa bake, change the oven temperature to broil. Broil the top for 2 minutes, or until the cheese is lightly golden brown (watch carefully). Once out of the oven, allow the quinoa to sit for at least 5 minutes before scooping. Serve topped with guacamole and blue corn chips.

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