Description
A one-skillet vegetarian dinner packed with quinoa, black beans, corn, peppers, and southwest spices. Topped with melted cheddar, avocado, and fresh lime for the perfect balance of bold and fresh flavors.
Ingredients
1 tablespoon olive oil
1 small red onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup uncooked quinoa, rinsed
1 15-ounce can black beans, rinsed and drained
1 cup corn (frozen or canned)
1 15-ounce can diced tomatoes, with juices
2 cups vegetable broth
1 cup shredded cheddar cheese
1 avocado, sliced
1 jalapeño, sliced (optional)
Fresh cilantro, chopped
Lime wedges for serving
Instructions
1. Heat olive oil in a large skillet over medium heat. Add onion and red bell pepper and cook for 3 to 4 minutes until softened.
2. Stir in garlic and cook for 1 minute. Add chili powder, cumin, smoked paprika, salt, and pepper. Stir to toast the spices.
3. Add quinoa, black beans, corn, diced tomatoes with juices, and vegetable broth. Stir to combine.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes until quinoa is cooked and liquid is absorbed.
5. Remove from heat. Sprinkle cheddar cheese on top and cover for 2 to 3 minutes until melted.
6. Garnish with sliced avocado, jalapeño, chopped cilantro, and lime wedges. Serve warm.
Notes
Rinse quinoa before cooking to remove any bitterness.
Fire-roasted tomatoes add extra depth.
Use vegan cheese for a dairy-free version.
Great for meal prep and freezes well.
Adjust spice level with more or less chili powder or jalapeño.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop Skillet
- Cuisine: Southwest, Tex-Mex
Keywords: quinoa skillet, black bean quinoa, southwest quinoa recipe, spicy vegetarian dinner, one pan dinner, Tex-Mex skillet, meatless Monday recipe