Description
With a large family, I love these one skillet dishes where, for at least 15 minutes, I can ‘set it and forget it!’ And the kids love it! Serve it for Cinco de Mayo or any night of the week!
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, or to taste
- 1 ½ teaspoons chili powder
- ½ 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
Instructions
- Heat oil in a large skillet over medium-high heat. Sauté jalapeño pepper and garlic in the hot oil until fragrant
- about 1 minute.
- Stir black beans
- tomatoes
- corn
- quinoa
- and chicken broth into the skillet. Season with 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.
- Add avocado
- lime juice
- and cilantro and stir until combined.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4