I finally had time to organize my pantry and was pleasantly surprised by 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 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!
Veggie Quinoa Taco Bake
- 1 tablespoon olive oil
- 1 small red onion, chopped
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and chopped
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- ¼ 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
- 3 ripe avocados, mashed
- ½ mango, diced small
- ¼ red onion, diced small
- 1 tablespoon chopped cilantro
- Juice of 1 lime
- Pinch salt
- Blue corn chips, for serving
Preheat oven to 375°F.
Heat a large oven-safe skillet (like cast iron or stainless steel) over medium-high heat. Add olive oil, onion, bell peppers and jalapeño and cook for 3 minutes, stirring occasionally. Add spices and cook for 1 minute.
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.
Meanwhile, combine guacamole ingredients in a mixing bowl.
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.