Veggie Quinoa Taco Bake

Veggie Quinoa Taco Bake - Food & Nutrition Magazine - Stone Soup
Photo by Jen Plaggemars

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 BakeVeggie Quinoa Taco Bake -

Serves 6


  • 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.

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Jen Plaggemars
Jen Plaggemars is a registered dietitian and private chef based in Holland, MI, and owner of Chef Jen LLC. She blogs at