Chicken Fajita Quinoa Bake
Prep time
Cook time
Total time
The perfect recipe to use up leftover fajita meat and veggies, the flavors mingle perfectly with the quinoa and cheese.
Recipe type: Dinner
Cuisine: Mexican
Serves: 6-8
  • 1-2 cups leftover Chicken Fajita meat
  • 2 cups Black Beans, or 1 can Black Beans, drained
  • 1-2 cups leftover grilled or sauteed peppers and onions (I like to chop them into small pieces if they are in long strips)
  • 1½ cups raw quinoa
  • 2 chicken bouillon cube
  • 3 cups water
  • 1 cup cheddar cheese, shredded
  • Cilantro for garnish, optional
  1. In a *rice cooker or on your stove top, cook the quinoa with the 2 chicken bullion cubes and 3 cups of water according to the package directions.
  2. Preheat oven to 350 degrees
  3. When quinoa is done, add the chicken, black beans, and grilled veggies. Mix until well combined and then scoop into a greased 9x9 baking dish.
  4. Cover with foil and bake for 25-30 minutes
  5. Remove foil and sprinkle with cheese, bake an additional 10-15 minutes until cheese is melted and casserole is heated throughout.
  6. Garnish with chopped cilantro or parsley if desired
Recipe by Real Life Dinner at