1 cup quinoa (I used red quinoa.)
2 cups vegetable stock
1/2 yellow onion, chopped
1 pint baby portabellas, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 tablespoon mild, low sodium taco seasoning mix
1 4 ounce can sliced black olives
1 4 ounce can diced jalapenos (optional)
1 4 ounce can diced green chilies (optional)
1 can red beans (You can also substitute black beans here.)
2 tablespoons panko breadcrumbs
1/2 cup vegan cheese
Sliced green onion
Vegan sour cream
Your favorite salsa
Preheat oven to 375 degrees.
Cook the quinoa according to package directions. Set aside.
In a large pan spritzed with cooking spray, saute the onion, mushrooms, bell pepper, garlic, and taco seasoning until the veggies have softened.
Meanwhile, drain and rinse the beans and olives. Transfer to a large mixing bowl. Add the jalapenos and green chilies. Gently stir to combine.
Add the veggies from the pan and the cooked quinoa to the bean and olive mixture. Stir gently to combine. Pour into a lightly greased 8x8 baking dish. Top with the cheese and panko breadcrumbs.
Bake for 15 minutes or until the cheese has started to brown.
Before serving, top with your favorite additions, like salsa or green onions.