Quinoa Black Bean Cheesy Enchilada Skillet

Recipes / Meat

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

Recipe «Quinoa Black Bean Cheesy Enchilada Skillet» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author WomanWorld would need: 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.

Ingredients:

  • 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 

Instructions

  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.