One Skillet Mexican Quinoa

Name: One Skillet Mexican Quinoa
Ingredients: 1 tablespoon olive oil; 1 jalapeno pepper, chopped; 2 cloves garlic, chopped; 1 (15 ounce) can black beans, rinsed and drained; 1 (14.5 ounce) can fire-roasted diced tomatoes; 1 cup yellow corn; 1 cup quinoa; 1 cup chicken broth; 1 tablespoon red pepper flakes; 1 1/2 teaspoons chili powder; 1/2 teaspoon cumin; 1 pinch kosher salt and ground black pepper to taste; 1 avocado - peeled, pitted, and diced; 1 lime, juiced; 2 tablespoons chopped fresh cilantro

15 ingredients

2 steps

Ingredients

1 tablespoon olive oil
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup yellow corn
1 cup quinoa
1 cup chicken broth
1 tablespoon red pepper flakes
1 1/2 teaspoons chili powder
1/2 teaspoon cumin
1 pinch kosher salt and ground black pepper to taste
1 avocado - peeled, pitted, and diced
1 lime, juiced
2 tablespoons chopped fresh cilantro

Directions

1

Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
2

Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.