Quinoa Taco Skilet
This quinoa taco skillet is a budget-friendly, flavorful,and hearty meatless meal perfect for any night of the week. It comes togetherin one pot and the whole family will love it.
Ingredients
- 2 tsp canola or neutral cooking oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 cup quinoa
- 1 15oz can of diced tomatoes
- 1 cup reduced sodium vegetable broth
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1 19oz can of black beans, drained and rinsied
- 3 cups chopped baby spinach (about 1-2 handfuls)
- 1 cup frozen or canned corn kernels
- 1 cup grated cheddar cheese
- Optional: green onions, sour cream, tortilla chips orcilantro for serving
Instructions
- Heat a large oven-safe skillet or Dutch oven over medium heat. Add the oil, onion and red pepper. Cook for 5-7 minutes until the vegetables start to soften.
- Add the quinoa and cook for about 1 minute to toast it. Add the diced tomatoes, broth, and spices. Bring to a boil and reduce the heat to low.
- Add the black beans and cook until the broth and juice from the tomatoes have almost absorbed; about 10 minutes.
- Add the spinach and corn and stir it in to combine.
- Once the spinach has wilted and the liquid has all been absorbed, top the skillet with the grated cheese. Turn on your oven broiler to high and place the skillet in the middle rack for 3-4 minutes or until the cheese has melted.
- Cool slightly and serve with sour cream, green onions, cilantro or tortilla chips if desired.
Notes
This recipe has 377 calories per serving, 17g of protein and 13g of fibre. Nutrition calculations are estimates only.