One-Skillet Mexican Quinoa

With a large family, I love these one-skillet dishes where, for at least 15 minutes, I can "set it and forget it!" And the kids love it! Serve it for Cinco de Mayo or any night of the week!

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 450 Calories

Ingredients

• 1 tablespoon olive oil
• 1 cup chicken broth
• 2 cloves garlic, chopped
• ½ teaspoon ground cumin
• 1 (15 ounce) can black beans, rinsed and drained
• 2 tablespoons chopped fresh cilantro
• 1 ½ teaspoons chili powder
• 1 cup quinoa
• 1 medium lime, juiced
• 1 tablespoon red pepper flakes, or to taste
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• kosher salt and ground black pepper to taste
• 1 medium jalapeno pepper, chopped
• 1 medium avocado - peeled, pitted, and diced
• 1 cup yellow corn

Recipe 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 and stir until combined.