Simple Summer Taco Bake

By: Kathy Trainor

This is the type of dish I make early in the morning when it is very hot and I don’t want to heat up the house.  This can be a dip, a taco bowl or even taco filling. We also always have leftovers! Simple, easy and yummy…ENJOY!Screen Shot 2016-06-14 at 5.52.55 PM.png


  • 6-ounce bag baked pita chips
  • 1 cup black beans, rinsed and drained
  • 2 tablespoons quinoa, cooked per package directions
  • 1/2 cup shredded Monterrey Jack
  • 2 tablespoons diced tomatoes
  • 1 teaspoon diced canned green chilies
  • 1 tablespoon diced red onion
  • 1 tablespoon chopped fresh cilantro
  • 1/2 avocado, pitted and diced

1. Preheat oven to 350 degrees. Arrange chips in a single layer on two large ovenproof platters and top each with equal amounts beans, quinoa, cheese, tomatoes, green chilies and onion.

2. Bake for 5 to 10 minutes or until the cheese melts, alternating positions in the oven midway through. Garnish each with equal amounts cilantro and avocado; serve immediately.

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