Cheesy Black Bean and Corn Quinoa Taco Skillet

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5 from 5 votes

Cheesy Black Bean and Corn Quinoa Taco Skillet

Prep Time10

Cook Time25

Total Time35

Keyword: gluten-free

Servings: servings

Author: Amy Rains

Ingredients

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

Instructions

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 oven for 5 minutes or until the cheese is nice and bubbly.
Serve hot with sliced avocado or fresh cilantro (if using).

Notes

*You can use your favorite store bought taco seasoning 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.

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