Quinoa Black Bean Cheesy Enchilada Skillet

Готовим Meat Quinoa Black Bean Cheesy Enchilada Skillet

Jalapeño, corn, and smoked paprika kick up the flavor of this vegetarian Tex-Mex dinner.

  1. Place rack in top position of oven. Heat oven to 425°F. Heat large cast-iron skillet over medium heat; coat with oil. Add onion, garlic, jalapeño, and corn. Cook 5−7 min. until fragrant and onion is translucent.
  2. In bowl, whisk together paprika, chili powder, cumin, and salt; whisk in tomato paste and lime juice, then broth.
  3. Add beans, canned tomatoes, quinoa, and broth mixture to skillet. Mix well and bring just to a boil. Cover with lid and reduce heat to simmer. Keep covered for about 15−20 min. until quinoa has absorbed liquid and can be fluffed with fork. If using cheese, cover quinoa with cheese and place in oven uncovered for 3−5 min. until bubbly and slightly golden. Serve hot with avocado and cilantro, if desired.
  4. This recipe originally appeared in our print magazine.

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2 tbsp. avocado oil or olive oil
1/2 medium white onion chopped
2 cloves garlic minced
1 jalapeño pepper seeded, chopped
2 c. frozen corn
2 tsp. smoked paprika
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. kosher salt
2 tbsp. tomato paste
2 tbsp. fresh lime juice
1 3/4 c. vegetable broth
1 can black beans, drained, rinsed
1 can fire-roasted tomatoes
1 c. quinoa, uncooked
1 c. shredded Monterey Jack or pepper Jack cheese
1 avocado, pitted, peeled, sliced
1/4 c. chopped fresh cilantro

Adv

Autors
Preparation time
20
Cooking time
30
Difficulty
Easy
Serves
people
Method
Bake
Category
Meat
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