Black Bean Mexican Quinoa Skillet (Vegan, GF)
 
Prep time
Cook time
Total time
 
A cozy and delicious Mexican inspired family favorite that comes together in a single skillet (plant-based, gluten-free)
Author:
Serves: 4-6
Ingredients
  • 1 medium red onion, small dice
  • 4 cloves garlic, smashed salted and chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 red bell pepper, small dice
  • 1 cup (130 g) frozen corn niblets (roasted if you can find)
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • scant ¾ cup (100 g) uncooked quinoa
  • 1 can (14.5 oz/ 411 g) diced & fire roasted tomatoes (or canned tomatoes of choice)
  • 1 cup (250 g) or more salsa of choice
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp sea salt or to taste
  • Options for topping: chopped cilantro, avo, yogurt, cheese, etc.
Instructions
  1. Sauté onion and garlic in a large skillet (that has lid) over low-medium heat with some olive oil (about 2 Tbsp) until translucent. Sprinkle the mixture with chili, cumin and some of the sea salt as it cooks.
  2. Add frozen corn, chopped sweet bell pepper, jalapeno pepper (if using) and ½ cup of water, stirring to combine.
  3. Add rinsed and drained beans, quinoa, canned tomatoes, generous ½ cup salsa, remaining salt and 1 cup of water, stirring to combine.
  4. Bring to a gentle boil and then lower to simmer and cover with lid.
  5. Allow quinoa to cook for about 20 minutes, stirring now and then, until the quinoa has softened and expanded (most of the liquid will have absorbed).
  6. Taste and make any flavor adjustments, heat, salt, etc.
  7. I like to mix in the remaining salsa and sometimes add more for service. Top as desired with guacamole or simply chopped avo; sliced and seeded kalamata olives; yogurt/cheese (plant-based as desired); chopped cilantro; lime wedges, etc.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2020/04/black-bean-mexican-skillet.html