RecipeTex-Mex Quinoa Bake

Nutrition Facts
Amount per Serving
  • Calories: 350
  • Protein: 19 g
  • Total Fat: 9 g
    • Unsaturated Fat: 5.5 g
    • Saturated Fat: 3.5 g
  • Cholesterol: 15 mg
  • Total Carbohydrate: 48 g
  • Dietary Fiber: 9 g
  • Total Sugar: 5 g
    • Natural Sugar: 5 g
    • Added Sugar: 0 g
  • Sodium: 580 mg

If Beyoncé can do it, so can you: It’s time to create a Tex-Mex hit everyone will be drooling over. This makes a delicious side for any main dish, or it works as a tasty vegetarian entrée. Plus, it’s so easy—dump all the ingredients into a casserole pan, stir, bake for about 30 minutes, and stir again. Add some cheese…because everything is better with a little cheese…am I right? Then let it melt in the oven for a few minutes and dig in. The dish—warm, cheesy, and satisfying—will go fast. However, if you do have any extra leftovers, you can quickly heat them in the oven or microwave, or enjoy it cold, straight from the fridge.

RECIPE NOTE: The ease of this recipe comes from the ability to cook the dry quinoa in the casserole dish as everything bakes together. It’s important to include the water plus the liquid from the canned tomatoes. That being said, you can also use cooked quinoa if you happen to have some left over. After misting 9- x 13-inch casserole pan with oil spray, add 3 cups cooked quinoa (skip the water completely) along with the remaining ingredients—the canned tomatoes plus liquid, beans, corn, optional veggies and taco seasoning packet. Mix, cover with parchment, foil or a glass cover, and bake for 10 to 15 minutes until everything is heated through. Uncover, mix again, sprinkle cheese on top, and heat for about 5 minutes, until cheese is melted.

  • Prep time
  • Total Time
This recipe makes 6 servings
  • • 1 cup dry quinoa
  • • 1 cup water
  • • 1 can (14 ounces) fire-roasted tomatoes with liquid
  • • 1 can (15 ounces) black beans drained and rinsed; about 1¾ cups
  • • 1 can (15 ounces) white beans drained and rinsed; about 1¾ cups
  • • 1 can (15 ounces) corn, drained (or 1¾ cups fresh or frozen/thawed)
  • • Any cooked and chopped leftover veggies, optional
  • • 1 taco seasoning packet
  • • 1 to 2 cups Mexican blend shredded cheese
  • • Optional garnishes: diced avocado, sliced jalapeño, chopped cilantro, fresh lime juice

Preheat oven to 375˚. Mist a 9- x 13-inch casserole pan with non-stick oil spray.

Add dry quinoa along the bottom of the pan, followed by water, canned tomatoes with liquid, beans, corn, optional veggies, and taco seasoning. Mix everything.

Cover pan with parchment paper, foil or a glass cover if you have one, and bake for 30 minutes.

Uncover, mix everything, and let quinoa soak up extra liquid for a few minutes. Sprinkle cheese over the top and place back in oven for 5 to 10 mins until cheese is melted.

Top with optional garnishes, including diced avocado, sliced jalapeño, chopped cilantro or fresh lime juice.

Try my Chocolate Oatmeal Bake.