Cheesy Quinoa & Black Bean Taco Skillet
A hearty and flavorful one-pan meal featuring protein-packed quinoa and black beans, seasoned with classic taco spices and topped with melted cheese. Perfect for a quick and satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
1 cup quinoa, rinsed
1 3/4 cups vegetable broth
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
1 (14.5-ounce) can diced tomatoes with green chilies, undrained
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded sharp cheddar cheese
1/4 cup chopped fresh cilantro
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook until softened, about 3-4 minutes.
Add minced garlic and cook for 30 seconds until fragrant.
Stir in rinsed quinoa and cook for 1 minute, stirring frequently.
Pour in vegetable broth, diced tomatoes with green chilies (including liquid), chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir to combine.
Bring mixture to a boil, then reduce heat to low and cover. Simmer for 15 minutes.
After 15 minutes, remove the lid and gently stir in black beans and frozen corn.
Cover again and cook for an additional 5 minutes, or until quinoa is tender and liquid is absorbed.
Sprinkle shredded cheddar cheese evenly over the skillet. Cover and cook for 2-3 minutes until cheese is melted.
Remove from heat and garnish with chopped fresh cilantro before serving.