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Cheesy Quinoa & Black Bean Taco Skillet (Vegetarian)

This high-fiber, high-protein vegetarian taco skillet features quinoa and black beans, loads of veggies, and gooey melted cheese. Ready in under 30 minutes for a delicious and nutritious dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1.25 cups quinoa dry
  • 2 cups water for cooking the quinoa
  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 2 medium bell peppers diced (red and yellow)
  • 1 small jalapeño seeded and diced
  • 3 large cloves garlic minced
  • 14 oz diced tomatoes canned fire-roasted with juices
  • 19 oz black beans canned, drained and rinsed
  • 0.5 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper or to taste
  • 1 cup shredded cheese cheddar or Tex-Mex variety
  • cilantro leaves optional for serving
  • avocado optional for serving
  • chopped green onion optional for serving
  • plain Greek yogurt or sour cream optional for serving

Equipment

  • Large frying pan or skillet
  • medium saucepan
  • Fork for fluffing quinoa

Method
 

  1. Bring 2 cups of water to a boil in a medium saucepan. Add the quinoa and reduce heat to a simmer. Cook, covered, for 15 minutes until liquid is absorbed. Remove from heat and fluff quinoa with a fork.
  2. In a large frying pan or skillet, warm olive oil over medium heat. Add the onion and sauté for 2-3 minutes until fragrant, then stir in the bell peppers, jalapeño, and garlic. Cook for another 3-4 minutes.
  3. Add the diced tomatoes with juices, black beans, and spices. Stir everything together until well-combined. Cook for another 2-3 minutes.
  4. Reduce heat to low and stir in the quinoa. Sprinkle cheese on top and cook until it has melted. You can cover the skillet to speed this up. Alternatively you can place it under your broiler until melted if using an oven-safe skillet.
  5. Optional: Serve with avocado, cilantro or chopped green onion, and a dollop of sour cream or plain Greek yogurt.

Notes

Black beans provide high-fiber plant-based protein and are a pantry staple. Quinoa is a complete protein containing all essential amino acids. Use cheddar or Tex-Mex cheese blend for best melting results. Greek yogurt can replace sour cream for added protein. Fluff quinoa with a fork after cooking for the best texture. Sauté onions until fragrant before adding other vegetables for deeper flavor. Store leftovers in an airtight container in the refrigerator for up to 4 days.
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