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Taco Wednesday anyone?
Or really, lets just go with tacos any day. They always win.
With pretty much everyone. Unless theyโre this quinoa version and your feeding well, my family.
If you have been reading for pretty much any amount of time, than you know that my brothers donโt eat quinoa. Heck they will not even go anywhere near the stuff.
So yeah, this meal was not for them, but they are totally missing out because this is some good Mexican. Same awesome flavor, just a little healthier.
I actually almost felt (sort of) bad pulling this out of the oven in front of them the second time.
It smelled like tacos, it looked super cheesy, but then one look at the smile on my face and they knew that something was up. Kai called it right away, โwait, thereโs noย meat in this, is thereโ?
I mean seriously, they know me too well.
Whatever, the rest of us quinoa eaters loved this.
ย And I mean, just look at all of this cheese!!
Yup.
I had too. The cheese stretch. Nothinโ better.
So thereโs the cheese, but there is also tortilla chips stirred in with the quinoa making it kind of similar toย chilaquiles. If you added a fried egg on top you would be my hero.
Please do it!
Just like this caprese quinoa bake I made over the summer, this too is super easy to make. This dish has a few more ingredients, but donโt let them freak you out. Promise it is just as easy and quick. Perfect for a mid-week, early spring meal when the weather could be really nice or just plain miserable.
Itโs full on snowing here and yet I do believe tomorrow is officially spring, so this healthy, cheesy comfort food is very welcomed.
Also, there isย queso fresco involved. Just too good.
Cheesy Black Bean + Quinoa Taco Bake.
Ingredients
- 2 tablespoons olive oil
- 1/2 of a large onion, finely chopped
- 2 cloves garlic, minced or grated
- 2 red bell peppers, chopped
- 2 jalapeรฑos, seeded + chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika or regular paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- a good pinch of cayenne pepper, more or less to your taste
- 2 tablespoons tomato paste
- 2 cups cooked quinoa, use 2 1/12 cups for a larger dish
- 2 cups cooked black beans, rinsed and drained if using canned
- 1 lime, juiced
- 1 cup Mexican beer or water, I used I used Negra Modelo
- 1 cup crushed tortilla chips
- 1/3 cup pepper jack cheese, shredded
- 1/3 cup sharp white cheddar cheese, shredded
- 1 cup fontina cheese, shredded
Toppings
- 1/2 cup fresh cilantro
- 1 pint grape tomatoes, halved
- 1 avocado, diced
- 1 head butter lettuce, chopped
- queso fresco, crumbled
- blue or yellow corn tortilla chips
Instructions
- Preheat oven to 350 degrees F. Grease an 8x8 or 9x13 inch baking dish.
- Heat a large skillet over medium high heat. Once hot add the oil and then the onions, garlic, red bell peppers and jalapeรฑos, cook 5 minutes or until the veggies are soft. To the skillet add the chili powder, cumin, paprika, oregano, pepper, salt and cayenne. Stir in the tomato paste and continue to cook 1 minute. Stir the quinoa and black beans, mix well.
- Add the lime juice and beer (or water). Simmer until the beer has cooked out, about 5 minutes. Stir in the tortilla chips, pepper jack cheese and some fresh chopped cilantro if desired. Transfer the quinoa to the prepared baking dish. Top with the remaining cheese.
- Bake for 10 to 15 minutes and then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.
- Remove from the oven and top with fresh cilantro, grape tomatoes, diced avocado and tortilla chips. Serve!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Oh, double also, those tomatoes you see above โ they were delicious. Spring is on its way somewhere!
I have made this many times in the summer months as it’s a huge crowd pleaser! It sounded so good the other day so I decided to make it for my partner who is dairy intolerant. Used dairy free cheeses and topped it with dairy free sour cream (brand we use is delicious – thick and creamy like Mexican Sour Cream!). So, even in February, this recipe is great!
Thank you so much, Julie! So glad to hear this recipe was a winner, I appreciate you making it! xx
I royally messed up by adding 2 cups quinoa instead of COOKED quinoa. I added the rest of the beer and about 2 cups water to cook the quinoa. I also added an extra can of beans and ground beef so it wasnโt so much quinoa. Actually turned out ok. I canโt wait to make this again correctly. Thanks for a great recipe.
Hi Rachel,
Oops!! Well I’m glad to hear that it turned out okay in the end, let me know if you give this recipe another try! xT
Where does the queso fresco come in?
Hi Ann,
You can use that as a topping in step 5. Please let me know if you have any other questions! xx
Can this be made a day ahead?
We made this for the first time tonight and it was a HUGE hit! My husband said it was a definite keeper and Iโm thrilled that it was filling enough that we have leftover for lunches or another dinner. Thanks!!
Hi Jill,
Happy Friday!!โ๏ธ Thanks a bunch for testing this recipe out and sharing your review, I’m so glad to hear it was delish! xx
Delicious! I loved this recipe! I added chopped zucchini and mushrooms to the onions and bell pepper mixture , just to up the vegetable content. I also eliminated the jalapeรฑos, because Iโm not a fan. I passed the recipe on to family and friends, and I will definitely make again!
Hey Sue,
Wonderful!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed. Have a great Saturday! xTieghan
Any thoughts on best way to reheat this guy?
Hey Ellie! I would maybe try reheating in the oven or just in the microwave! ๐ xTieghan
Can you freeze this? Trying to make a bunch of stuff for Thanksgiving week ahead of time.
Hey Kathryn,
Yes that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This sounds delish! Don’t know if you’re still checking comments for this post, but I’m curious what role the water/beer plays. I’ve never seen a recipe before where you add additional liquid to already cooked beans,grains and veggies. I’m intrigued! Is this about making the tomato paste more like tomato sauce or… perhaps some other magic I have not yet considered! Thanks ๐
Hey Elizabeth! The beer is added mostly for additional flavor and to keep the quinoa from drying out in the oven. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Oh and what is the question about tomato pasta? I am not sure I understand. Can you clarify?
Thank you all the way from Australia!
Your recipes are always a go to when friends are coming over.
I’m sure you have truely inspired more and more people to get in the kitchen and try new things (hopefully stoping the takeaways)
Keep them coming lady!
OMG this recipe lead me to your sight and now I have to make it! As everyone before has mentioned, the cheese stretch is a clincher!! But I do have one question. And you may not be able to answer online, but are you using an old Pampered Chef stoneware dish to cook this in? And was wondering if this recipe fits. Thank you for this great recipe–trying to get my family to just try quinoa!
haha, yes I am. It is my parents from when they got married. The recipe fits perfect in that dish. Thank you so much for the kind words!! Hope you love this dish!
This is amazing. Turned out excellent!! I made it with Doritos & served it with guac + all of your recommended toppings. SOO GOOD!!! Thanks for the recipe.
Oh yum!!! Thanks!
Seems to be a hit…but the calories!
How did you make that moving picture? great pictures, you are not only a good cook, you are also a great photographer ๐
Thanks you so much!! ๐
The gif is made on photoshop.