Description
A quick and satisfying vegetarian taco skillet featuring quinoa, black beans, fresh vegetables, and flavorful spices. Perfect for busy weeknights.
Ingredients
Scale
- 1 cup quinoa
- 1 can black beans, rinsed and drained
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 cup corn (fresh or frozen)
- 1 cup shredded cheese (cheddar or your choice)
- 1 avocado, sliced
- 1 cup sour cream or Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water, then toast it in a skillet over medium heat for 3–4 minutes, giving it a nutty aroma.
- Add olive oil to the skillet, and once hot, sauté the bell pepper and zucchini until tender, about 5–7 minutes.
- Stir in the toasted quinoa, black beans, corn, cumin, paprika, salt, and pepper, then add 2 cups of water.
- Bring to a boil, then reduce the heat, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed.
- Remove from heat and mix in shredded cheese until melted.
- Serve hot, topped with sliced avocado and a dollop of sour cream.
Notes
Ensure to rinse the quinoa thoroughly to remove its natural bitterness. Using pre-chopped vegetables can save time. Frozen corn is a great time-saver as it cooks quickly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 15g
- Protein: 22g
- Cholesterol: 30mg