Cooked - One-skillet Mexican Quinoa

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Home Pricing Community My Recipes

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One-skillet Mexican Quinoa

4.0

1 tablespoon olive oil

1 medium jalapeño pepper, chopped

2 cloves garlic, chopped

1 (15 ounce) can black beans, rinsed and drained

1 (14.5 ounce) can fire-roasted diced tomatoes

1 cup yellow corn

1 cup quinoa

1 cup chicken broth

1 tablespoon red pepper flakes, or to taste

1.5 teaspoons chili powder

0.5 teaspoon ground cumin

Kosher salt and ground black pepper to taste

1 medium avocado - peeled, pitted, and diced

1 medium lime, juiced

2 tablespoons chopped fresh cilantro

Heat oil in a large skillet over medium-high heat. Sauté jalapeño pepper and garlic in the hot oil until fragrant, about 1 minute.
Stir black beans, tomatoes, corn, quinoa, and chicken broth into the skillet. Season with pepper flakes, chili powder, cumin, salt, and black pepper; bring to a boil.
Cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes.
Add avocado, lime juice, and cilantro; stir until combined.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

CategoryQuinoa Dish

Cuisine🇲🇽Mexican

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 48 weeks ago

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