A one pan skillet meal that is so simple to make, everything cooks together perfectly! Cheesy Black Bean and Corn Quinoa Taco Skillet is a nutritious, light, and perfect for Taco Tuesday or even a hearty lunch.
I have introduced Taco Tuesday to Meatless Monday, and they are now a great pair! I love this vegetarian version of tacos that is so filling, and absolutely delicious. I mean, look at that bubbly cheese. What could be possibly be wrong with this dish? Nothing, absolutely nothing. Recently with the hunky husband out of town, I was craving some Mexican bean type dish. Remember I told you he hates beans? We eat them like crazy when he’s gone; my kids love them and I love to make complete meatless meals that are filling. I didn’t dare mess with their favorite Taco Tuesday, so we had this 2 days in a row.
The kids were thrilled to eat this 2 days in a row. I also wrapped the contents of this dish in a flour tortilla for them, so there is that. Me? I just enjoyed with a ton of fresh cilantro, chopped avocado, fresh tomatoes, and green onions in a large bowl. I was also able to pack with me a nice portion for lunch at the beach. I shared with my friend, she loved it too. So you can see, this one pan skillet will make a nice amount!
How to make Cheesy Black Bean and Corn Quinoa Skillet:
So back to this one pan thing. What made this dish easy was my large cast iron skillet. Everything was cooked together. I first sautéed the onion, pepper, garlic, and corn. Then I threw in canned tomatoes, black beans, quinoa, taco seasoning, and broth. The taco seasoning can be your favorite store bought seasoning, or a homemade variation below in the recipe. Whatever you choose!
When the quinoa was nice and fluffy, I topped with some shredded pepper jack cheese. I then stuck in the oven for five minutes until bubbly and perfect! The cheese is optional, but kind of necessary.
And dinner is served!!
Cheesy Black Bean and Corn Quinoa Taco Skillet
- 2 tbsp olive oil
- 1/2 medium sized white onion chopped
- 2 cloves garlic minced
- 1 jalapeño chopped
- 2 cups frozen corn
- 1 cup quinoa
- 1 14 oz can black beans drained and rinsed
- 1 14 oz can fire roasted tomatoes
- 2 tbsp taco seasoning*
- 1 3/4 cups vegetable or chicken broth
- 1 lime
- 1 cup shredded pepperjack cheese optional
- 1 avocado sliced (optional)
- 1 cup chopped fresh cilantro optional
- Begin by heating your oven to 425 degrees.
In a large skillet, heat the olive oil over medium heat. Add onion, garlic, jalapeño, and corn. Cook for 5-7 minutes until fragrant, and the onion is translucent.
- Add quinoa, tomatoes, beans, taco seasoning, and broth. Stir to mix all together. Bring mixture to a boil, cover and reduce heat to low (simmer). Keep covered for about 15-20 minutes, or until quinoa has absorbed the liquid and is nice and fluffy.
- Squeeze lime juice over the top of the quinoa. Top with pepperjack cheese (if using), and place in the over for 5 minutes or until the cheese is nice and bubbly.
- Serve hot with sliced avocado or fresh cilantro (if using).
*You can use your favorite store bought taco seasoning (my personal favorite is Trader Joe's), or use a homemade variation: 1 tbsp chili powder, 1 tsp cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, 1/2 tsp salt, pinch of cayenne pepper.