Joy Bauer's Quinoa Tex Mex Bake

As mentioned in the episode of Talk Nutrition to Me with Kelly Springer and her guest, Carly Hansen on February 11, 2026. This recipe is mentioned as one of Carly's favorite from Joy Bauer.

This makes a delicious side for any main dish, or it works as a tasty vegetarian entrée.

Yield: 6 servings Prep Time: 5minutes Cook Time: 35 Total Time: 40

Ingredients

● 1 cup dry white quinoa*

● 1 cup water

● 1 (14-ounce) can fire-roasted tomatoes with liquid

● 1 (15-ounce) can black beans, drained and rinsed (about 1 ¾ cups)

● 1 (15-ounce) can white beans, drained and rinsed (about 1 ¾ cups)

● 1 (15-ounce) can corn, drained (or 1¾ cups fresh or frozen/thawed)

● Any cooked and chopped leftover veggies, optional

● 1 (1-ounce) packet taco seasoning, about 2 tablespoons

● 1 to 2 cups Mexican blend shredded cheese

● Optional garnishes: diced avocado, sliced jalapeño, chopped cilantro, fresh lime juice

Instructions

1. Preheat oven to 375℉. Mist a 9- x 13-inch casserole pan with non-stick oil spray.

2. Add dry quinoa along the bottom of the pan, followed by water, canned tomatoes with liquid, beans, corn, optional veggies, and taco seasoning. Mix everything.

3. Cover the pan with parchment paper, foil or a glass cover, and bake for 30 minutes.

4. Uncover, mix everything, and let quinoa soak up extra liquid for a few minutes.

5. Sprinkle cheese over the top and place back in the oven for 5 to 10 mins until the cheese is melted.

6. Top with optional garnishes, including diced avocado, sliced jalapeño, chopped cilantro or fresh lime juice.