June 11, 2014

Quinoa & Black Bean Taco Bake

This recipe has been through a couple iterations, with the latest adaptation being my favorite.  It started as black bean stuffed peppers, a recipe I saw demonstrated at a Taste of Home cooking show back in 2011.  Many changes later, it's now a quinoa and black bean taco bake.

I've been experimenting with this recipe for awhile, first trying a version with no cheese which Chris promptly rejected.  While I agree that the cheese really completes the dish, it was still mighty tasty without it. It also leads me to believe that it would be easy to make a vegan version of this recipe.

Chris and I are both happy with the final recipe I came up with and he didn't once mention missing meat, which is a good sign that carnivores will like this dish too!

Quinoa & Black Bean Taco Bake

Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients (serves 6-8)
  • 1/2 cup quinoa, rinsed
  • 1 cup water
  • 1 tablespoon olive oil
  • 2 bell peppers, any color, diced
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 2 cups coarsely chopped fresh spinach (about 3 oz)
  • 1 can (4 oz) diced green chiles
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 tablespoons taco seasoning
  • 1 cup shredded cheddar jack cheese, divided
  • Heat oven to 350 degrees. Grease an 11-cup baking dish.
  • In a small saucepan, combine quinoa and water. Bring to a boil, cover, and simmer over low for 10 minutes. Remove from heat, and let stand 5 minutes.
  • Meanwhile, heat olive oil in a large skillet and saute the bell peppers, onion and garlic for about 5 minutes.
  • In a large bowl, combine all ingredients reserving a 1/2 cup of shredded cheese. Fill greased baking dish with mixture, then sprinkle with remaining cheese. Bake for 25 minutes.

Note: This recipe can also be made in 8 ramekins. Bake for 15 minutes.
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1 comment:

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