Clean Quinoa Taco Bake


1 tbsp coconut oil
1 cup dry quinoa
3/4 cup dry black beans
1 cup frozen, organic corn
1 jalapeno, diced (more on less depending on how hot you like)
1/2 red onion, diced
1 bulb garlic, crushed
1.5 cups diced or crushed tomatoes
1/2 tsp cumin
1/2 tsp chili powder
1 tsp sea salt
1/2 -1 cup vegan cheese (optional- Daiya recommended)

2 cups crushed organic tortilla chips (optional)
shredded romaine
fresh cilantro
hot sauce


Boil beans ahead of time or use 1.5 cans, drained. Cook quinoa according to manufacturer’s directions.

Preheat oven to 350. Warm oil in a pan on medium heat and add onion, jalapeno, and garlic. Cook for about 5 minutes and add 1 cup of tomatoes and corn. Turn down the heat, cover, and allow to cook for another 5 minutes. Mix in seasoning and the drained and cooked quinoa and beans. You can combine in a big bowl if your skillet isn’t big enough.  Transfer ingredients to a 9X9 pan and top with cheese (optional) and remaining tomatoes. Bake for 25 minutes and top with a sprinkle of crushed tortilla chips (optional), chopped romaine, cilantro & hot sauce.

Makes 5-6 servings. Perfect for meal prep or a family!

This clean recipe was inspired by the more hearty Quinoa Taco Casserole in “Mastering the Art Of Vegan Cooking” cookbook.