This post is sponsored by Del Monte. As always, all opinions are my own and I only work with brands that I know and love!
This quinoa taco skillet is loaded with veggies and tons of spices. It’s a light and healthy one pan dish, perfect for an easy weeknight meal!
You know I’m a huge fan of easy meals and this one is no exception! I love that you can make it all in one pan and just about everything on the ingredients list is something that I usually have in my pantry. You can customize this as much as you like with toppings like avocado or jalapeno but this dish has plenty of flavor on its own!
I was so excited to partner with Del Monte® because I use their canned goods regularly. For this recipe, I used Del Monte Golden Sweet Whole Kernel Corn. I learned that Del Monte’s vegetables are grown in the United States and packed within 75 miles of the farm where they are picked, which is pretty cool! Canned goods are such an easy and convenient option, so my pantry is always stocked! Find Del Monte in a grocery store near you using their product finder!
If you need some more recipe inspiration, check out their collection of holiday recipes on their site! They have some great ideas for holiday cooking! Whether you’re looking for Thanksgiving table ideas or easy recipes to survive the chaos of the holidays, they have you covered!
Quinoa Taco Skillet
- Prep Time: 10 Minutes
- Cook Time: 35 Minutes
- Total Time: 45 minutes
- Yield: 4
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1 red onion, diced
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 2 tablespoons tomato paste
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 15oz can Del Monte Sweet Corn
- 1 15oz can black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- Salsa and/or cilantro for serving (optional)
- In a large skillet, heat the olive oil over medium heat for 30 seconds.
- Add the garlic and cook on medium heat for 2 minutes, stirring so it doesn’t burn.
- Add the onion, cumin, and chili powder and continue to cook for 4-5 minutes or until the onion has started to soften.
- Add the tomato paste and continue to cook for 2 minutes.
- Remove the onion mixture from the pan and set aside.
- Add the quinoa and broth to the pan and bring to a boil.
- Cover with a lid and cook according to package directions, about 10-12 minutes or until the broth is absorbed.
- Stir in the onion mixture, corn, beans, enchilada sauce, and cheese.
- Continue to cook over medium heat until warmed through. Feel free to add additional cheese on top, if you like.
- Sprinkle with salsa or cilantro, if desired.
For this recipe, you’ll need a skillet with a lid. If you don’t have one, feel free to boil the quinoa separately in a lidded pot, then add it to the pan once it’s cooked.
Keywords: Quinoa Taco Skillet
Note: If you want to speed up this recipe, cook the quinoa in a separate pot while cooking the onion and garlic. It will allow you to do steps 6 & 7 while cooking your veggies! I love making my quinoa in a rice cooker so it’s even easier!
Feel free to add avocado, salsa, jalapenos, or sour cream on top. Alex and I ate ours with a few tortilla chips and we both agreed this one was a winner!
Quality ingredients are the key to a delicious final product and Del Monte’s sweet corn tastes just as fresh as corn on the cob. (I guess with 130 years of farming experience, they know how to do it!) Whether you’re making this quinoa taco skillet on a Tuesday night or you’re prepping for Thanksgiving, stocking your pantry with high-quality ingredients will help you create a delicious meal! I’ll be stocking up on canned essentials during all of my holiday cooking!
What’s your favorite topping to add to tacos?