Tex-Mex Quinoa Skillet

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Tex-Mex Quinoa Skillet

  • Author: Christina Iaboni, RD
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
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Description

This Tex-Mex quinoa skillet is a budget-friendly, flavourful, and hearty meatless meal perfect for any night of the week.  It comes together in one pot and the whole family will love it.

Ingredients

Scale
  • 1 tbsp canola oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 cup quinoa
  • 1 15oz can of diced tomatoes
  • 1 cup reduced-sodium vegetable or chicken broth
  • 1 tbsp chili powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 19oz can of black beans, drained and rinsed
  • 3 cups of chopped spinach (this is about 1–2 big handfuls)
  • 1 cup frozen or canned corn kernels
  • 1 cup of grated cheddar cheese or Monterey Jack

Optional: green onions, sour cream, tortilla chips or cilantro for serving

Instructions

  1. 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. 
  2. 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. 
  3. Add the black beans and cook until the broth and juice from the tomatoes have almost absorbed; about 10 minutes. 
  4. Add the spinach and corn and stir it in to combine. 
  5. 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. 
  6. Cool slightly and serve with sour cream, green onions, cilantro or tortilla chips.

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