Baked Quinoa and Veggie Tacos
Crispy baked taco shells and a savory quinoa and vegetable filling. Super easy and ultra filling, these Baked Quinoa and Veggie Tacos are perfect for vegetarians and meat eaters alike. Happy Taco Tuesday!
I keep asking my kids if they would kindly stop growing up. They laugh and tell me that they can’t. My older one because he can’t wait to become a teenager and my youngest because he has to grow up and be a dad to his precisely 40 and 100 kids. I laugh with them, telling them I’m going to put a magic potion in their cereal that keeps them from growing up. My older knows I’m full of it, my little one isn’t so sure.
School starts Thursday and I’m not ready to give my (not so) babies up. Because of the move and a busy summer, we haven’t done enough lounging around not to mention a single camping trip. I want to keep them home with me for another week or so of lazy days, picnic hikes and afternoons at the pool. Where has the summer gone? Why did it have to be so quick? And why aren’t my babies babies anymore? I WANT TO STOP TIME. (Said in my best Veruca Salt voice.)
And yet time I can’t stop. My kids continue to grow at an alarming rate. School is starting in a few days whether I like it or not and summer is dwindling faster than I can say cheesecake. No need in fighting the inevitable. Instead I snuggle my boys until they can’t take it anymore as I know there will be a day when I’ll be lucky to get a quick kiss and hug. I’ll drink my morning coffee on the back porch in nothing more than a t-shirt and pajama pants until the weather doesn’t permit and I do my best to take it all in.
Even though school starts back up in a few days we’re planning to take full advantage of the rest of August and September with a couple camping trips planned and switching into weekend warrior mode. An early school start might be cutting our summer short but I refuse to let it dampen our spirits. I might not be able to stop time but you can bet your booty I can drag something out like the best of them.
Now if I could just figure out the magic potion for their cereal…..Print
- 1/2 cup uncooked quinoa
- 1 cup water
- 1 (10-ounce) can diced tomatoes and green chiles such as Rotel
- 1 (14-ounce) can canned pinto beans, drained and rinsed
- 1 cup fresh corn kernels from the cob (or frozen)
- 1 large bell pepper diced (I used 1/2 yellow and 1/2 orange)
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 cup chopped fresh chopped cilantro
- 8–10 baked corn taco shells
- 1 cup shredded cheddar cheese
- 1 avocado, halved, seeded, peeled and diced
- lime and hot sauce for serving
- Preheat oven to 375F degrees.
- Heat quinoa and water with a pinch of salt in a large saucepan over medium high heat. Bring to a boil and then reduce heat to low, cover and barely simmer until water is absorbed and quinoa is cooked through. Uncover and fluff quinoa with a fork.
- Stir in Rotel, drained pinto beans, corn kernels, chopped bell pepper, chili powder, cumin, garlic and onion powder, dried oregano and salt. Heat mixture over medium heat, cooking 8-10 minutes until hot all the way through.
- Turn heat off and stir in cilantro.
- Spoon quinoa mixture into 8-10 baked corn tortilla shells. Top each taco with a generous sprinkle of cheddar cheese. Bake tacos, uncovered, for 10-12 minutes until cheese is melted and taco shell edges are starting to turn golden brown.
- To serve, top tacos with diced avocado, lime wedges and hot sauce.