Kick off meatless Monday with Eating Bird Food‘s recipe for a celebratory fiesta bake featuring quinoa, black beans and sweet potatoes. This flavorful take on a casserole can be made ahead of time, frozen then re-baked for those busy evenings.

Ingredients for servings

    Fiesta Bake

  • 1 cup water

  • 3 cups sweet potato diced

  • 1 medium red bell pepper diced

  • 0.5 small yellow onion diced

  • 1 teaspoon taco seasoning certified gluten-free if necessary

  • 1 tablespoon taco seasoning certified gluten-free if necessary

  • 14 ounce black soybeans or black beans, drained and rinsed

  • 0.25 cup cilantro chopped

  • 1.5 cups prepared salsa mild, medium or hot

  • 1.5 cups shredded cheddar cheese

  • 0.5 cup shredded smoked gouda cheese

  • Optional Toppings

  • to taste 2% Greek yogurt

  • to taste Sliced avocado

  • to taste Sliced green onions

  • to taste Chopped cilantro


  • Bring the water and quinoa to boil in a saucepan. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let the covered saucepan cool for 4-5 minutes. Remove the lid and fluff with a fork. Set aside.

  • Preheat the oven to 350° F. Grease a 9″x 13″ dish and spread the sweet potato, bell pepper, and onion in the bottom. Sprinkle with 1 teaspoon of the taco seasoning.

  • In a bowl combine the beans, cooked quinoa, green onion, cilantro and 1 tablespoon of taco seasoning; mix well.

  • Place the bean and quinoa mixture over the veggies in the baking dish. Spread salsa on top of the quinoa mixture. Top with cheese.

  • Cover with aluminum foil and bake for 40 minutes. Removed cover and bake for another 20 minutes or until cheese has melted, the sweet potatoes are cooked and everything is hot throughout.

  • Serve immediately topped with greek yogurt, avocado slices, green onion and cilantro if desired

Clap if you liked this recipe!
4.5 40