Baked Quinoa and Veggie Tacos

  • Yield: 8-10 tacos 1x


  • 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
  • 810 baked corn taco shells
  • 1 cup shredded cheddar cheese
  • 1 avocado, halved, seeded, peeled and diced
  • lime and hot sauce for serving


  1. Preheat oven to 375F degrees.
  2. 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.
  3. 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.
  4. Turn heat off and stir in cilantro.
  5. 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.
  6. To serve, top tacos with diced avocado, lime wedges and hot sauce.