Description
A delicious and easy crispy taco bake filled with black beans, quinoa, and topped with your favorite taco toppings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small red onion, diced
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 1–2 teaspoons chiles in adobo
- 3/4 teaspoon garlic powder
- 2 (15 oz.) cans black beans, drained and rinsed
- 1 cup cooked quinoa (which is a 1/2 cup uncooked)
- juice of 1/2 a lime
- 1/2 – 3/4 cup water
- 1 cup shredded cheese
- 10 crispy taco shells
- to taste Kosher salt
- to taste fresh cracked pepper
- to taste shredded lettuce
- to taste sour cream
- to taste guacamole
- to taste queso fresco
- to taste sliced jalapeno
- to taste fresh chopped cilantro
Instructions
- Heat oil in a large pot over medium high heat.
- Add onion, along with a pinch of salt and pepper and cook, stirring frequently for about 5 minutes.
- Preheat oven to 400 degrees.
- Add cumin, chili powder, chiles in adobo, garlic powder, black beans, quinoa, lime juice, 1/2 cup water and stir to combine.
- Cook for about 3 minutes, stirring frequently. Add more water if necessary. At this point it should have a similar texture and consistency as regular taco meat.
- Place crispy taco shells in a 9×13 pan.
- Divide taco meat evenly between the taco shells.
- Divide cheese evenly between the taco shells.
- Bake for 4-6 minutes.
- Top with all your favorites – lettuce, sour cream, guacamole, queso fresco, jalapeno and cilantro.
Notes
- This recipe is perfect for using leftover quinoa.
- You can customize the toppings based on your preferences.
- Feel free to add more vegetables or spices to the mixture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 40mg