This one-pan dip brings together the flavors of a Mexican fiesta with layers of quinoa, black beans, corn, salsa, guacamole, sour cream, and cheese. It's a crowd-pleaser that's easy to make and even easier to enjoy!
Ingredients: 1 cup cooked quinoa. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels. 1 cup salsa. 1 cup guacamole. 1 cup sour cream. 1 cup shredded cheese blend such as cheddar and Monterey Jack. 1/4 cup chopped fresh cilantro, for garnish. Tortilla chips, for serving.
Instructions: Start by heating the oven to 350F 175C. Put the cooked quinoa on the bottom of a large oven-safe skillet. Put the corn kernels on top of the quinoa first, then the black beans, salsa, guacamole, sour cream, and finally the shredded cheese. Put the skillet in an oven that has already been heated up and bake for 15 to 20 minutes, or until the cheese melts and bubbles. Take it out of the oven and add chopped cilantro on top. Warm it up and serve it with tortilla chips to dip.
Prep Time: 15 minutes
Cook Time: 20 minutes
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