Vegetarian Taco Skillet

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 red bell pepper, stemmed, seeds removed, and chopped
• 3 cloves garlic, chopped
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 15 oz fire roasted tomatoes
• 4 oz mild green chiles
• 3 tsp chili powder
• 2 tsp ground cumin
• 3/4 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 15 oz black beans, rinsed and drained
• 1 cup frozen corn
• 1/4 cup chopped cilantro
• 1 1/2 cups shredded Mexican blend or cheddar cheese

Instructions

1. 1

   Heat olive oil in a large cast iron skillet over medium-high heat.

2. 2

   Add chopped onion and red bell pepper. Sauté for 3-4 minutes until softened.

3. 3

   Add chopped garlic and cook for 1 minute until fragrant.

4. 4

   Add rinsed quinoa and toast for 1-2 minutes, stirring constantly.

5. 5

   Pour in vegetable broth, fire roasted tomatoes, and mild green chiles.

6. 6

   Add chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Stir to combine.

7. 7

   Bring the mixture to a boil, then reduce heat to medium-low.

8. 8

   Cover and simmer for 15-18 minutes until quinoa is cooked and liquid is fully absorbed.

9. 9

   Stir in black beans, frozen corn, and chopped cilantro. Cook for 2-3 more minutes.

10. 10

    Top with shredded Mexican blend cheese, cover, and let sit for 2-3 minutes until cheese is melted.

11. 11

    Serve hot with tortilla chips, sour cream, guacamole, or your favorite toppings.

Pro Tips

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