Cheesy Quinoa & Black Bean Taco Skillet
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
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
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.