Cheesy Quinoa & Black Bean Taco Skillet Recipe
Introduction
This Cheesy Quinoa & Black Bean Taco Skillet is a delicious and hearty vegetarian meal packed with bold flavors and wholesome ingredients. Quick to prepare, it’s a perfect weeknight dinner that satisfies taco cravings without the fuss.
Ingredients
- 1 1/4 cups quinoa (dry)
- 2 cups water (for cooking the quinoa)
- 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)
- 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)
- 1 cup shredded cheese (cheddar or Tex-Mex blend)
- Cilantro leaves, avocado, chopped green onion, plain Greek yogurt or sour cream (optional for serving)
Instructions
- Step 1: Bring 2 cups of water to a boil in a medium saucepan. Add the quinoa, reduce heat to a simmer, cover, and cook for 15 minutes until the liquid is absorbed. Remove from heat and fluff with a fork.
- Step 2: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 2-3 minutes until fragrant. Stir in bell peppers, jalapeno, and garlic; cook another 3-4 minutes.
- Step 3: Add diced tomatoes with juices, black beans, chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper. Stir well and cook for 2-3 minutes to combine flavors.
- Step 4: Reduce heat to low and stir in the cooked quinoa. Sprinkle shredded cheese evenly over the skillet. Cover and cook until cheese melts, or place under a broiler if using an oven-safe skillet.
- Step 5: Serve warm with optional toppings like avocado, cilantro, green onion, and a dollop of sour cream or plain Greek yogurt for added creaminess.
Tips & Variations
- For a spicier kick, leave the jalapeno seeds in or add a pinch of cayenne pepper to the spices.
- Swap black beans for pinto or kidney beans if preferred.
- Use your favorite cheese blend for different flavors—pepper jack adds a nice heat.
- Add corn kernels or diced zucchini for extra veggies.
- To make it vegan, use dairy-free cheese and skip sour cream or substitute with a plant-based yogurt.
Storage
Store leftover skillet in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Add a splash of water if it seems dry when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I cook the quinoa in advance?
Yes, cooking quinoa ahead of time is a great way to save prep time. Simply store it in the refrigerator and add it in Step 4 as directed.
What can I serve this with?
This skillet goes well with tortilla chips, a simple green salad, or warm tortillas for a complete meal.
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Cheesy Quinoa & Black Bean Taco Skillet Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Cheesy Quinoa & Black Bean Taco Skillet is a hearty and flavorful vegetarian dish combining protein-rich quinoa and black beans with vibrant bell peppers, spices, and melted cheese. Perfect for a quick and nutritious weeknight meal, it brings together classic taco flavors in a wholesome skillet recipe.
Ingredients
Scale
Grains and Legumes
- 1 1/4 cups quinoa (dry)
- 2 cups water (for cooking the quinoa)
- 19 oz. can black beans (drained and rinsed)
Vegetables and Aromatics
- 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)
Spices and Seasonings
- 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 and Garnishes
- 1 cup shredded cheese (cheddar or Tex-Mex blend)
- Cilantro leaves (optional)
- Avocado (optional)
- Chopped green onion (optional)
- Plain Greek yogurt or sour cream (optional)
Instructions
- Cook Quinoa: Bring 2 cups of water to a boil in a medium saucepan. Add the quinoa, reduce heat to a simmer, and cover. Cook for 15 minutes until the water is absorbed. Remove from heat and fluff the quinoa with a fork.
- Sauté Vegetables: Heat olive oil in a large frying pan or skillet over medium heat. Add diced onion and sauté for 2-3 minutes until fragrant. Add diced bell peppers, jalapeno, and minced garlic, and cook for an additional 3-4 minutes until vegetables soften.
- Add Tomatoes, Beans, and Spices: Stir in the canned diced tomatoes with juices, drained black beans, chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper. Mix well and cook together for 2-3 minutes to meld flavors.
- Combine Quinoa and Cheese: Lower heat to low and fold the cooked quinoa into the skillet mixture. Sprinkle the shredded cheese evenly on top. Cover the skillet to allow the cheese to melt thoroughly, or alternatively, place the skillet under a preheated broiler if oven-safe until cheese is bubbly and melted.
- Serve: Optionally garnish with fresh cilantro leaves, sliced avocado, chopped green onion, and a dollop of plain Greek yogurt or sour cream. Serve warm and enjoy!
Notes
- Use fire-roasted diced tomatoes for enhanced smoky flavor.
- Adjust the jalapeno amount depending on your spice tolerance or omit for a milder dish.
- Covering the skillet helps melt the cheese faster without broiling.
- Can be made vegan by substituting cheese with a plant-based cheese alternative and omitting sour cream or using a non-dairy yogurt.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Keywords: quinoa black bean skillet, cheesy quinoa recipe, vegetarian taco skillet, easy weeknight dinner, meatless taco recipe
