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4.45 from 20 votes

Cheesy Black Bean + Quinoa Taco Bake.

A super tasty twist on the taco
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Main Course
Cuisine: American, Mexican
Keyword: cheese, quinoa, Quinoa Bake, taco
Servings: 6 Servings
Calories: 565kcal
Author: halfbakedharvest


  • 2 tablespoons olive oil
  • 1/2 of a large onion finely chopped
  • 2 cloves garlic minced or grated
  • 2 red bell peppers chopped
  • 2 jalapeños 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


  • 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


  • 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 jalapeños, 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!


Serving: 4g | Calories: 565kcal | Carbohydrates: 57g | Protein: 22g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 520mg | Potassium: 1031mg | Fiber: 13g | Sugar: 7g | Vitamin A: 3995IU | Vitamin C: 77.1mg | Calcium: 351mg | Iron: 4.5mg