Vegetarian Taco Skillet

• servings: 6 servings
• total time: 35 minutes

Ingredients

1 tablespoon olive oil

1 onion (chopped)

1 red bell pepper, (stemmed, seeds removed, and chopped)

3 cloves garlic, (chopped)

1 cup quinoa, (rinsed)

2 cups vegetable broth

15 oz fire roasted tomatoes

4 oz mild green chiles

3 teaspoons chili powder

2 teaspoons ground cumin

3/4 teaspoon smoked paprika

1/2 teaspoon dried oregano

1 teaspoon kosher salt

1/4 teaspoon black pepper

15 oz black beans, (rinsed and drained)

1 cup frozen corn

1/4 cup chopped cilantro

1 1/2 cups shredded Mexican blend or cheddar cheese

Optional toppings: sliced green onions, (avocado, cilantro, tomatoes)

Tortilla chips, salsa or pico de gallo, (for serving)

Directions

In a large skillet, heat the olive oil over medium high heat. Add the onion and bell pepper; cook for 5 minutes or until tender, stirring occasionally. Add the garlic and cook for one minute.

Add the quinoa, vegetable broth, tomatoes, green chilies, chili powder, cumin, paprika, oregano, salt, and pepper. Stir until combined and let come to a boil. Reduce heat to low and cover with a lid. If your pan doesn’t have a lid you can cover with a baking sheet. Simmer for 15 to 18 minutes or until the quinoa is cooked.

Remove the lid and stir in the black beans, corn, and cilantro. Top with shredded cheese and put the lid back on for 3 to 5 minutes or until the cheese is melted.

Top with green onions, avocado, cilantro, and diced tomatoes. Spoon onto plates and serve warm with tortilla chips and salsa or pico de gallo. Season with additional salt and pepper, if necessary.

Nutrition

• Calories: 406 kcal
• Total Fat: 13 g
• Saturated Fat: 6 g
• Cholesterol: 30 mg
• Sodium: 972 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 11 g
• Total Sugars: 4 g
• Protein: 20 g