Description
This quinoa taco skillet is loaded with beans, vegetables, and plenty of spices. It’s a light and healthy dish, perfect for an easy weeknight meal!
Ingredients
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- 1 teaspoon olive oil
- 1 medium red or yellow onion, diced
- 4 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 2 tablespoons tomato paste
- 1 cup uncooked quinoa, rinsed
- 1 1/2 cups vegetable broth
- 1 cup tomato salsa
- 1 15oz can Del Monte® Golden Sweet Whole Kernel Corn
- 1 15oz can black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- Cilantro, avocado, jalapeno (optional)
Instructions
- In a large skillet, heat the olive oil over medium-low heat for 30 seconds.
- Add the onion and sautè for 4-5 minutes until the onion begins to soften.
- Add the garlic, cumin, and chili powder and continue to cook for 1 minute.
- Add the tomato paste and stir to combine. Continue to cook for 2 minutes.
- Add the quinoa, broth, salsa, black beans, and corn to the pan and bring to a boil.
- Cover with a lid and bring to a boil. Reduce heat to medium-low and continue to simmer, about 15 minutes, or until the broth is absorbed and the quinoa is fluffy.
- Top with cheese and cover with the lid for 2-3 minutes until the cheese melts.
- Add any additional toppings you like and enjoy!