One Pan Vegetarian Mexican Taco Skillet

• porzioni: 4 servings
• tempo di preparazione: 10 minutes
• tempo totale: 45 minutes

Ingredienti

1 tbsp olive oil

1 yellow onion (diced)

3 cloves garlic (pressed)

2 red bell peppers (diced)

2 ½ tsp chili powder

2 tsp ground cumin

1 tsp paprika

½ tsp oregano

1 cup dry quinoa

2 cups low sodium vegetable broth

2 cups salsa

1x 540 mL can black beans (rinsed and drained)

1 cup frozen corn (canned corn will also work)

3 cups spinach (1 cup defrosted frozen spianch will also work)

¼ cup cilantro (chopped, optional)

1 ½ cups cheddar cheese (shredded)

Green onions

Cilantro

Tortilla chips

Avocado

Istruzioni

In an oven safe 19.5 inch skillet, heat olive oil over medium heat. Once hot, add onions and pepper and cook until soft (about 5 minutes). Add pressed garlic and cook until fragrant, about 1 minute. Add spices and stir.

Add dry quinoa to the skillet along with vegetable broth and salsa. Bring to a boil and cover. Reduce the heat to low and simmer until quinoa is fully cooked (about 20 minutes).

Add beans, corn, ½ cup of cheese, cilantro (if using) and spinach. Stir to combine. Continue stirring until the spinach has wilted.

Top with the remaining cheese and broil in the oven for about 10 minutes until the cheese has melted and begun to brown. Top with sliced green onions, additional cilantro and avocado if desired and serve with tortilla chips.

Nutrizione

• Dimensione della Porzione: 2 cups
• Calorie: 549 kcal
• Grassi Totali: 19 g
• Grassi Saturi: 9 g
• Grassi Insaturi: 7 g
• Colesterolo: 42 mg
• Sodio: 1556 mg
• Carboidrati Totali: 74 g
• Fibra Alimentare: 17 g
• Zuccheri Totali: 10 g
• Proteine: 28 g