Ingredients
Grains
- 1 1/4 cups quinoa (dry)
- 2 cups water (for cooking the quinoa)
Vegetables & Aromatics
- 2 tbsp olive oil
- 1 medium yellow onion (diced)
- 2 medium bell peppers (red and yellow, diced)
- 1 small jalapeno (seeded and diced)
- 3 large cloves garlic (minced)
Other Ingredients
- 14 oz. diced tomatoes, canned (fire-roasted, with juices)
- 19 oz. can black beans (drained and rinsed)
Spices
- 1/2 tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper (or to taste)
Dairy & Garnishes
- 1 cup shredded cheese (cheddar or Tex-Mex blend)
- Cilantro leaves (optional, for serving)
- Avocado (optional, for serving)
- Chopped green onion (optional, for serving)
- Plain Greek yogurt or sour cream (optional, for serving)
Instructions
- Cook Quinoa: Bring 2 cups of water to a boil in a medium saucepan. Add the dry quinoa, reduce heat to a simmer, cover, and cook for 15 minutes or until the liquid is absorbed. Remove from heat and fluff quinoa with a fork.
- Sauté Vegetables: In a large frying pan or skillet, heat 2 tablespoons of olive oil over medium heat. Add diced onion and sauté for 2-3 minutes until fragrant. Then add the diced bell peppers, seeded and diced jalapeno, and minced garlic. Cook for an additional 3-4 minutes until vegetables are slightly softened.
- Add Tomatoes, Beans & Spices: Stir in the canned diced tomatoes (with juices), drained and rinsed black beans, chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper. Mix thoroughly and cook for another 2-3 minutes to combine flavors.
- Combine Quinoa and Cheese: Reduce heat to low and gently fold in the cooked quinoa. Sprinkle shredded cheese evenly over the top of the skillet mixture. Cover the skillet to help the cheese melt, or alternatively, place the skillet under a broiler if oven-safe, until the cheese is melted and bubbly.
- Serve with Toppings: Serve the cheesy quinoa and black bean taco skillet hot, garnished with optional cilantro leaves, sliced avocado, chopped green onions, and a dollop of plain Greek yogurt or sour cream to add creaminess and freshness.
Notes
- You can substitute quinoa with brown rice or couscous if preferred.
- Adjust the amount of jalapeno or chili powder to control the spiciness level.
- For a vegan version, omit the cheese or use a dairy-free cheese alternative.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- This recipe can easily be doubled for meal prepping or larger groups.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
