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.

Try my Chocolate Oatmeal Bake.

(5 stars) 7 ratings

Tex-Mex Quinoa Bake

This makes a delicious side for any main dish, or it works as a tasty vegetarian entrée. 
Servings: 6 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
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Ingredients
 

  • 1 cup dry quinoa
  • 1 cup water
  • 14 ounces fire-roasted tomatoes with liquid
  • 15 ounces black beans, drained and rinsed; , about 1¾ cups
  • 15 ounces white beans, drained and rinsed, about 1¾ cups
  • 15 ounces corn, drained , 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

Instructions
 

  • 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.

Notes

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.
Author: Joy Bauer, MS, RDN, CDN
Course: Main Course, Side Dish
Cuisine: American, Mexican

Nutrition Information per serving

Calories: 350Carbohydrates: 48gProtein: 19gTotal Fat: 9g— Unsaturated Fat: 5.5g— Saturated Fat: 3.5gCholesterol: 15mgSodium: 580mgFiber: 9gTotal Sugar: 5g— Natural Sugar: 5g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!