A quick and flavorful one-pan dish combining quinoa, black beans, corn, and taco-inspired seasonings topped with melted cheddar cheese.
Ingredients: 1 cup quinoa, rinsed and drained. 2 cups vegetable broth. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup cherry tomatoes, halved. 1 cup shredded cheddar cheese. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. Fresh cilantro for garnish. Sour cream and sliced avocado for serving.
Instructions: In a skillet, heat olive oil over medium heat. Add quinoa and toast for 2-3 minutes until fragrant. Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed. Stir in black beans, corn, cherry tomatoes, cumin, chili powder, garlic powder, salt, and pepper. Cook for an additional 5-7 minutes until vegetables are tender. Sprinkle shredded cheddar cheese over the top and cover the skillet until the cheese is melted and bubbly. Garnish with fresh cilantro and serve with sour cream and sliced avocado. Enjoy your Cheesy Black Bean and Corn Quinoa Taco Skillet!
Prep Time: 15 minutes
Cook Time: 25 minutes
Jack McKay
