Cheesy Quinoa and Black Bean Taco Skillet Recipe
A flavorful and hearty vegetarian Cheesy Quinoa & Black Bean Taco Skillet combining fluffy quinoa, black beans, vibrant bell peppers, and melted cheese with a blend of Mexican-inspired spices. Perfect as a quick, nutritious, and satisfying meal that can be enhanced with fresh toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Scale
Quinoa
- 1 1/4 cups quinoa (dry)
- 2 cups water (for cooking the quinoa)
Vegetables & Beans
- 2 tbsp olive oil
- 1 medium yellow onion (diced)
- 2 medium bell peppers (red and yellow, diced)
- 1 small jalapeno (seeded and diced)
- 3 large cloves garlic (minced)
- 14 oz. diced tomatoes (canned, fire-roasted, with juices)
- 19 oz. can black beans (drained and rinsed)
Spices
- 1/2 tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper (or to taste)
Dairy & Toppings
- 1 cup shredded cheese (cheddar or Tex-Mex variety)
- cilantro leaves (optional, for serving)
- avocado (optional, for serving)
- chopped green onion (optional, for serving)
- plain Greek yogurt or sour cream (optional, for serving)
Instructions
- Cook Quinoa: Bring 2 cups of water to a boil in a medium saucepan. Add the quinoa, reduce heat to a simmer, then cover and cook for 15 minutes until the liquid is absorbed. Remove from heat and fluff the quinoa with a fork to set aside.
- Sauté Vegetables: Heat olive oil in a large frying pan or skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until fragrant. Then add diced bell peppers, jalapeno, and minced garlic, cooking for an additional 3-4 minutes to soften the vegetables and meld flavors.
- Add Tomatoes, Beans & Spices: Stir in the diced fire-roasted tomatoes with their juices, drained and rinsed black beans, chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper. Mix well and cook everything together for 2-3 minutes to allow the flavors to combine and heat through.
- Combine Quinoa & Melt Cheese: Reduce heat to low and stir the cooked quinoa into the vegetable and bean mixture evenly. Sprinkle the shredded cheese on top, cover the skillet, and cook until the cheese melts. Alternatively, transfer the skillet to an oven-safe pan and place under a broiler until the cheese is bubbly and melted.
- Serve with Toppings: Garnish with fresh cilantro leaves, slices of avocado, chopped green onion, and a dollop of sour cream or plain Greek yogurt if desired. Serve warm as a satisfying and nutritious meal.
Notes
- Using fire-roasted tomatoes adds a smoky depth of flavor but regular diced tomatoes work as well.
- For extra heat, keep the jalapeno seeds or add more peppers according to taste.
- Leftovers store well in the refrigerator for 3-4 days and reheat nicely on the stovetop or microwave.
- You can substitute the cheese with a vegan alternative to make this dish dairy-free.
- Adding a squeeze of lime juice just before serving brightens the flavors.
Keywords: quinoa, black beans, taco skillet, vegetarian, cheesy, Mexican, easy dinner, one-pan meal, healthy
