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A steaming skillet of cheesy quinoa, black beans, and corn garnished with fresh cilantro

Cheesy Quinoa & Black Bean Taco Skillet

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 385
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 0.5 cup yellow onion, diced
  • 2 cloves garlic , minced
  • 1 cup uncooked quinoa, thoroughly rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen sweet corn
  • 1 can (14.5 oz) diced tomatoes with green chilies, undrained
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon kosher salt
  • 1 cup shredded Mexican blend cheese
  • 0.25 cup fresh cilantro, chopped for garnish

Method
 

  1. Heat olive oil in a large deep skillet over medium heat.
  2. Sauté diced onions for 4 minutes until translucent, then add minced garlic and cook for 60 seconds until fragrant.
  3. Incorporate rinsed quinoa, black beans, corn, diced tomatoes with their juices, vegetable broth, chili powder, cumin, paprika, and salt into the skillet.
  4. Stir the mixture thoroughly and increase heat to bring the liquid to a rolling boil.
  5. Reduce heat to low, cover the skillet with a tight-fitting lid, and simmer for 18 to 20 minutes until the liquid is fully absorbed by the quinoa.
  6. Remove the skillet from heat and immediately sprinkle the shredded cheese over the surface.
  7. Cover the skillet for an additional 2 minutes to allow the residual heat to melt the cheese.
  8. Garnish with chopped cilantro and serve immediately.