Description
A delicious and wholesome vegetarian Cheesy Quinoa & Black Bean Taco Skillet, packed with protein-rich quinoa, hearty black beans, vibrant vegetables, and a blend of warm spices. This quick and easy one-pan meal is topped with melted cheese and customizable garnishes, perfect for a nutritious weeknight dinner.
Ingredients
Main Ingredients
- 1 1/4 cups quinoa (dry)
- 2 cups water (for cooking the quinoa)
- 2 tbsp olive oil
- 1 medium yellow onion (diced)
- 2 medium bell peppers (red and yellow, diced)
- 1 small jalapeno (seeded and diced)
- 3 large cloves garlic (minced)
- 14 oz. diced tomatoes (canned, fire-roasted, with juices)
- 19 oz. can black beans (drained and rinsed)
- 1/2 tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper (or to taste)
- 1 cup shredded cheese (cheddar or Tex-Mex variety)
Optional Toppings
- Cilantro leaves
- Avocado
- Chopped green onion
- Plain Greek yogurt or sour cream
Instructions
- Cook the quinoa: Bring 2 cups of water to a boil in a medium saucepan. Add the quinoa, reduce heat to a simmer, cover, and cook for 15 minutes until all the liquid is absorbed. Remove from heat and fluff with a fork.
- Sauté the vegetables: In a large frying pan or skillet, heat olive oil over medium heat. Add diced onion and sauté for 2-3 minutes until fragrant. Add diced bell peppers, jalapeno, and minced garlic, cooking for an additional 3-4 minutes until vegetables soften.
- Add tomatoes, beans, and spices: Stir in the canned diced tomatoes with juices, black beans, chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper. Mix well and cook for 2-3 minutes to combine flavors.
- Combine quinoa and cheese: Reduce heat to low, stir the cooked quinoa into the skillet mixture. Sprinkle shredded cheese evenly over the top. Cover the skillet to let the cheese melt, or place the skillet under a broiler if oven-safe, until cheese is melted and bubbly.
- Serve and garnish: Serve the cheesy quinoa and black bean taco skillet hot, topped with optional cilantro, avocado slices, chopped green onion, and a dollop of plain Greek yogurt or sour cream as desired.
Notes
- You can customize the spice level by adjusting the amount of jalapeno and chili powder.
- For a vegan version, omit the cheese or use a plant-based cheese alternative.
- Using fire-roasted diced tomatoes adds a smoky depth of flavor, but regular diced tomatoes work as well.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely.
- If you want a crispy cheese topping, finish under the broiler for 1-2 minutes and watch carefully to avoid burning.
