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Cheesy Quinoa and Black Bean Taco Skillet – Easy One-Pan Dinner

Cheesy Quinoa and Black Bean Taco Skillet one-pan dinner
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Healthy dinner under 30 minutes? Heck yes! This high-fibre, high-protein vegetarian taco skillet features quinoa and black beans, loads of veggies, and gooey melted cheese. Top it off with avocado and a dollop of sour cream (or Greek yogurt) for a delicious and nutritious dinner.

Ingredients

Scale
  • 1 1/4 cups quinoa, dry
  • 2 cups water, for cooking the quinoa
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium bell peppers (red and yellow), diced
  • 1 small jalapeno, seeded and diced
  • 3 large cloves garlic, minced
  • 14 oz canned diced tomatoes (fire-roasted, with juices)
  • 19 oz can black beans, drained and rinsed
  • 1/2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper, or to taste
  • 1 cup shredded cheese (cheddar or Tex-Mex blend)
  • Optional toppings: cilantro leaves, avocado, chopped green onion, plain Greek yogurt or sour cream

Instructions

1. Bring 2 cups of water to a boil in a medium saucepan. Add the quinoa, reduce heat to a simmer, cover, and cook for 15 minutes until the liquid is absorbed. Remove from heat and fluff with a fork.

2. In a large frying pan or skillet, warm olive oil over medium heat. Add the onion and sauté for 2-3 minutes until fragrant.

3. Stir in the bell peppers, jalapeno, and garlic. Cook for another 3-4 minutes until softened.

4. Add the diced tomatoes with juices, black beans, and all spices. Stir everything together and cook for another 2-3 minutes.

5. Reduce heat to low and stir in the cooked quinoa.

6. Sprinkle cheese evenly over the top. Cover the skillet and let cook until the cheese is melted, or place under a broiler if using an oven-safe skillet.

7. Serve hot with optional toppings like avocado, cilantro, green onion, and a dollop of sour cream or Greek yogurt.

Notes

This dish is gluten-free and vegetarian.

Make it vegan by using dairy-free cheese or omitting it altogether.

Adjust the spice level by increasing or decreasing jalapeno and chili powder.

Add extra protein by including tofu or a meat substitute.

Great for meal prep—store in an airtight container for up to 4 days.

Find it online: https://cookingwithramsay.com/cheesy-quinoa-and-black-bean-taco-skillet/