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Cheesy Black Bean and Corn Quinoa Taco Skillet

Keyword gluten-free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 419 kcal
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

  1. Begin by heating your oven to 425 degrees.
  2. 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.

  3. 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.
  4. 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.

  5. Serve hot with sliced avocado or fresh cilantro (if using).

Recipe 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.

Nutrition Facts
Cheesy Black Bean and Corn Quinoa Taco Skillet
Amount Per Serving
Calories 419 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Cholesterol 17mg6%
Sodium 832mg36%
Potassium 766mg22%
Carbohydrates 53g18%
Fiber 12g50%
Sugar 3g3%
Protein 16g32%
Vitamin A 921IU18%
Vitamin C 19mg23%
Calcium 216mg22%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.