Description
A quick and easy skillet dinner packed with protein and fiber from quinoa and black beans, seasoned with taco spices and topped with melted cheese.
Ingredients
Scale
- — Ingredients —
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1 cup quinoa, rinsed well
- 2 cups vegetable broth (or water)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can Rotel diced tomatoes and green chilies, undrained
- 1 cup shredded Monterey Jack or cheddar cheese (or a blend)
- — Optional Toppings —
- Fresh cilantro, diced avocado, sour cream or Greek yogurt, salsa, lime wedges
Instructions
- 1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, 5-7 minutes.
- 2. Add garlic and bell pepper; cook 3-5 minutes until tender-crisp.
- 3. Stir in chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Cook for 1 minute until fragrant.
- 4. Add rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
- 5. Stir in black beans and Rotel. Simmer uncovered for 5-7 minutes until slightly thickened.
- 6. Remove from heat. Sprinkle cheese over the top.
- 7. Cover for 2-3 minutes to melt the cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave, adding a splash of liquid if needed. Can be frozen for up to 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 skillet
- Calories: Approximately 400-450 kcal (without toppings)
- Sugar: Approximately 7-10g
- Sodium: Approximately 600-800mg (varies with broth and Rotel)
- Fat: Approximately 12-16g
- Carbohydrates: Approximately 55-65g
- Fiber: Approximately 12-15g
- Protein: Approximately 18-22g