Vegetarian Taco Skillet

Ingredients  

• 1 tablespoon olive oil
• 1 onion chopped
• 1 red bell pepper, stemmed, seeds removed, and chopped
• 3 cloves garlic, chopped
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 15 oz fire roasted tomatoes
• 4 oz mild green chiles
• 3 teaspoons chili powder
• 2 teaspoons ground cumin
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 15 oz black beans, rinsed and drained
• 1 cup frozen corn
• 1/4 cup chopped cilantro
• 1 1/2 cups shredded Mexican blend or cheddar cheese
• Optional toppings: sliced green onions, avocado, cilantro, tomatoes
• Tortilla chips, salsa or pico de gallo, for serving

Instructions 

• In a large skillet, heat the olive oil over medium high heat. Add the onion and bell pepper; cook for 5 minutes or until tender, stirring occasionally. Add the garlic and cook for one minute.
• Add the quinoa, vegetable broth, tomatoes, green chilies, chili powder, cumin, paprika, oregano, salt, and pepper. Stir until combined and let come to a boil. Reduce heat to low and cover with a lid. If your pan doesn’t have a lid you can cover with a baking sheet. Simmer for 15 to 18 minutes or until the quinoa is cooked.
• Remove the lid and stir in the black beans, corn, and cilantro. Top with shredded cheese and put the lid back on for 3 to 5 minutes or until the cheese is melted.
• Top with green onions, avocado, cilantro, and diced tomatoes. Spoon onto plates and serve warm with tortilla chips and salsa or pico de gallo. Season with additional salt and pepper, if necessary.

Notes

You can also use the tacos skillet mixture to make burritos, quesadillas, salads, nachos, and more! 

If you want a spicy kick, you can add a jalapeño or a pinch of cayenne pepper.

Nutrition

Calories: 406kcal, Carbohydrates: 48g, Protein: 20g, Fat: 13g, Saturated Fat: 6g, Cholesterol: 30mg, Sodium: 972mg, Potassium: 660mg, Fiber: 11g, Sugar: 4g, Vitamin A: 1864IU, Vitamin C: 37mg, Calcium: 287mg, Iron: 5mg