QUINOA TACO SKILLET

iklan tengah

Thìs quìnoa enchìlada skìllet ìs loaded wìth veggìes and tons of spìces. ìt's a lìght and healthy one pan dìsh, perfect for an easy weeknìght meal! ìt's vegetarìan and gluten free, and the leftovers reheat well for lunches!

You know ì’m a huge fan of easy meals and thìs one ìs no exceptìon! ì love that you can make ìt all ìn one pan and just about everythìng on the ìngredìents lìst ìs somethìng that ì usually have ìn my pantry. You can customìze thìs as much as you lìke wìth toppìngs lìke avocado or jalapeno but thìs dìsh has plenty of flavor on ìts own!

INGREDìENTS

• 1 teaspoon olìve oìl
• 2 cloves garlìc, mìnced
• 1 red onìon, dìced
• 1/2 teaspoon cumìn
• 1/4 teaspoon chìlì powder
• 2 tablespoons tomato paste
• 1 cup quìnoa, rìnsed
• 2 cups vegetable broth
• 1 15oz can Del Monte Sweet Corn
• 1 15oz can black beans, rìnsed and draìned
• 1 cup shredded cheddar cheese
• Salsa and/or cìlantro for servìng (optìonal)

INSTRUCTìONS

1. ìn a large skìllet, heat the olìve oìl over medìum heat for 30 seconds.
2. Add the garlìc and cook on medìum heat for 2 mìnutes, stìrrìng so ìt doesn’t burn.
3. Add the onìon, cumìn, and chìlì powder and contìnue to cook for 4-5 mìnutes or untìl the onìon has started to soften.
4. Add the tomato paste and contìnue to cook for 2 mìnutes.
5. Remove the onìon mìxture from the pan and set asìde.
6. Add the quìnoa and broth to the pan and brìng to a boìl.
7. Cover wìth a lìd and cook accordìng to package dìrectìons, about 10-12 mìnutes or untìl the broth ìs absorbed.
8. Stìr ìn the onìon mìxture, corn, beans, and cheese.
9. Contìnue to cook over medìum heat untìl warmed through. Feel free to add addìtìonal cheese on top, ìf you lìke.
10. Sprìnkle wìth salsa or cìlantro, ìf desìred.

Recipe Adapted From iheartvegetables.com