Quinoa Taco Bake
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 cup quinoa
  • 1 tablespoon of oil
  • 1 small onion, diced
  • 1 cup of crushed tomatoes
  • 1 15-oz can black beans, drained and rinsed
  • 1 11-oz can corn, drained
  • 1 taco seasoning packet
  • 8-10 Hard taco shells
  • 8-10 Soft taco torillas
  • 1 15-oz can refried beans
  • 1 cup Shredded cheese - Cheddar, Monterey Jack, or Mexican Blend
  • Optional toppings:
  • Sliced avocado
  • Sour cream
  • Salsa
  1. Prepare quinoa per package instructions (or see How to Cook 8 Common Grains for instructions). Set aside.
  2. Preheat oven to 350 degrees F.
  3. Add oil to a large pan and sauté onions over medium heat until soft and transluscent, 5-7 minutes.
  4. Add cooked quinoa, crushed tomatoes, and taco seasoning to the pan. Stir to combine well. Then, mix in black beans and corn.
  5. To prepare your taco shells, spread 1 tablespoon of refried beans on each soft taco shell and gently fold around each hard taco shell.
  6. Fill taco shells with filling and arrange in a 9x13 baking dish. Sprinkle shredded cheese over the top of the tacos.
  7. Bake for 25-30 minutes or until cheese is melted and fillings are beginning to brown.
Recipe by Practically Poppy at http://www.practicallypoppy.com/recipes/quinoa-taco-bake/