Sometimes, all you want after a long day is a meal that feels like a big, warm hug. This Cheesy Quinoa & Black Bean Taco Skillet is exactly that kind of dinner. It’s simple, packed with flavor, and comes together in one pan, making it a go-to for busy evenings when you want something nourishing without the fuss.

Last week, I remember lighting a few candles and turning on some mellow tunes as the sun dipped below the horizon. The kitchen filled with the rich aroma of sautéed onions and garlic mingling with smoky spices. When the cheese melted on top, it created this golden, gooey blanket that made the whole dish feel indulgent. Each bite was a mix of creamy, savory, and just the right amount of spice. It was the kind of meal that made the day’s worries melt away, leaving only comfort and satisfaction.

One-pan convenience means less cleanup and more time to relax.
Quinoa and black beans offer a protein-packed, vegetarian-friendly option.
Classic taco spices bring bold, familiar flavors that everyone loves.
The melted cheddar cheese adds a creamy finish that ties everything together.
Fresh cilantro on top gives a bright, herbal note that lifts the dish.

Even if you’re new to cooking with quinoa or black beans, this skillet is forgiving and straightforward. It’s a delicious recipe that invites you to enjoy the process as much as the result.

Cheesy Quinoa & Black Bean Taco Skillet

Print Recipe

A quick and flavorful one-pan meal featuring protein-packed quinoa and black beans, seasoned with classic taco spices and topped with melted cheese. Perfect for a hearty vegetarian dinner.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4

Ingredients

Scale

1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 cup quinoa, rinsed
1 cup vegetable broth
1 cup water
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes with green chilies, undrained
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded sharp cheddar cheese
1/4 cup chopped fresh cilantro

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Instructions

Heat olive oil in a large skillet over medium heat.
Add diced onion and cook, stirring occasionally, until softened, about 4 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Add rinsed quinoa to the skillet and stir to combine with onions and garlic.
Pour in vegetable broth and water, then add black beans and diced tomatoes with their juices.
Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper.
Bring the mixture to a boil, then reduce heat to low and cover the skillet.
Simmer for 15 minutes, or until the quinoa is tender and liquid is absorbed.
Remove the skillet from heat and sprinkle shredded cheddar cheese evenly over the top.
Cover the skillet again and let it sit for 3-5 minutes, or until the cheese is melted.
Sprinkle chopped fresh cilantro over the skillet before serving.

FAQ

Can I make this recipe ahead of time?
Absolutely. It keeps well in the fridge for up to four days. Just reheat gently on the stovetop or in the microwave before serving.

Is this recipe gluten-free?
Yes, it’s naturally gluten-free, making it suitable for many dietary needs.

Can I add other vegetables?
Definitely. Bell peppers or corn would be great additions to boost the veggie content.

What if I don’t have sharp cheddar?
Any good melting cheese works here—Monterey Jack or pepper jack would be delicious too.

Give this skillet a try when you want a meal that’s hearty, flavorful, and fuss-free. It’s a simple way to turn a busy evening into a cozy, comforting experience.