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One-Skillet Mexican Quinoa | Daily Dine

One-Skillet Mexican Quinoa

This Mexican quinoa dish with black beans, fire-roasted tomatoes, corn, and avocado is easy to make in one skillet for a family-friendly meal.

dinnermexican-inspired

0

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4

Nutritional Information

Calories:450 kcal

Carbohydrate:67 g

Cholesterol:2 mg

Fat:15 g

Dietary Fiber:17 g

Protein:17 g

Saturated Fat:2 g

Sodium:1099 mg

Sugar:5 g

Unsaturated Fat:0 g

Ingredients

1 tablespoon olive oil

1 medium jalapeño pepper, chopped

2 cloves garlic, chopped

1 15 ounce can black beans, rinsed and drained

1 14.5 ounce can fire-roasted diced tomatoes

1 cup yellow corn

1 cup quinoa

1 cup chicken broth

1 tablespoon red pepper flakes, or to taste

1.5 teaspoons chili powder

0.5 teaspoon ground cumin

kosher salt and ground black pepper to taste

1 medium avocado - peeled, pitted, and diced

1 medium lime, juiced

2 tablespoons chopped fresh cilantro

Instructions

Step 1
Heat oil in a large skillet over medium-high heat. Sauté jalapeño pepper and garlic in the hot oil until fragrant, about 1 minute.
Step 2
Stir black beans, tomatoes, corn, quinoa, and chicken broth into the skillet. Season with pepper flakes, chili powder, cumin, salt, and black pepper; bring to a boil.
Step 3
Cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes.
Step 4
Add avocado, lime juice, and cilantro; stir until combined.