It is 6pm. You are tired. Dinner needs to happen fast. This Cheesy Quinoa Black Bean Taco Skillet is your new best friend. It is warm, filling, and incredibly easy to make.
This dish delivers everything you want in a meal. It is packed with plant-based protein. The flavors are bright and fresh. Plus, you only have one pan to clean tonight. It is perfect for busy weeknights when time is short.
Why This One Works
This recipe is a winner because it uses simple pantry staples. You likely have most of these ingredients in your kitchen right now. It is budget-friendly and nutritious for the whole family. The quinoa stays fluffy and absorbs all the savory taco spices.
Beginner cooks love this method because it is foolproof. You do not need fancy equipment or advanced skills. It is a great choice for a healthy reset after a long week. Your family will love the gooey melted cheese on top.
Easy Cooking Steps
Making this skillet is a breeze. You start by sautéing aromatics to build a flavor base. Then, you toast the quinoa to add a nutty depth. Everything simmers together until tender and delicious. It is completely stress-free cooking for any home cook.
Simple Ingredients
These fresh and pantry-friendly items create a meal that feels special but stays simple.
- 1 cup uncooked white quinoa, rinsed
- 2 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen yellow corn
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon fresh lime juice
- 0.25 cup fresh cilantro, chopped
Cooking Steps
- Heat olive oil in a large deep skillet over medium heat.
- Add the diced onion and sauté for 5 minutes until translucent. Add the minced garlic and cook for 60 seconds until fragrant.
- Add the rinsed quinoa to the skillet and toast for 2 minutes, stirring frequently.
- Stir in the chili powder, cumin, and smoked paprika.
- Pour in the vegetable broth and add the black beans and corn. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18 to 20 minutes until the liquid is absorbed and quinoa is tender.
- Remove from heat and stir in the lime juice and half of the shredded cheese.
- Sprinkle the remaining cheese over the top and cover the skillet for 2 minutes until the cheese is fully melted.
- Garnish with chopped cilantro before serving.
Best Ways to Enjoy It
Serve this warm right out of the skillet for a cozy feel. Add a dollop of Greek yogurt or sour cream on top. Fresh avocado slices add a creamy and rich texture. This also makes a fantastic filling for vegetarian tacos or burritos.
If you are meal prepping, pack this into containers for the week. It stays delicious and keeps you full until dinner. Set the table and enjoy this satisfying family meal together.
How to Store Leftovers
Keep leftovers in an airtight container in the fridge. They will stay fresh for up to four days. To reheat, use a microwave or a small skillet. Add a splash of water if the quinoa looks dry. This recipe reheats beautifully for easy lunches.
Tips for Best Results
- Rinse your quinoa thoroughly to remove any bitter coating.
- Do not skip toasting the quinoa for the best nutty flavor.
- Use sharp cheddar cheese for a bolder and more savory taste.
- Keep the lid on while simmering so the quinoa cooks evenly.
- Add a squeeze of extra lime right before eating for brightness.
- Check the quinoa at 18 minutes to ensure it does not stick.
- Use a deep skillet to prevent any spills while stirring.
Ways to Switch It Up
- Add diced bell peppers for extra crunch and color.
- Swap the black beans for pinto beans if you prefer.
- Use pepper jack cheese for a spicy and bold kick.
- Stir in some fresh spinach at the end for extra greens.
Common Questions
Can I freeze this skillet meal?
Yes, this dish freezes very well for up to three months. Let it cool completely before placing it in a freezer-safe bag. Thaw it in the fridge overnight before reheating.
Is this recipe gluten-free?
Yes, quinoa is naturally gluten-free and very nutritious. Just ensure your vegetable broth is certified gluten-free. It is a safe and healthy choice for many diets.
I hope this simple skillet brings a little ease to your busy evening. It is so rewarding to cook a fresh meal in just one pan. Enjoy every cheesy bite!
— Katie Wood
Ingredients
- 1 cup uncooked white quinoa, rinsed
- 2 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen yellow corn
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic , minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon fresh lime juice
- 0.25 cup fresh cilantro, chopped
Instructions
- Heat olive oil in a large deep skillet over medium heat.
- Add the diced onion and sauté for 5 minutes until translucent. Add the minced garlic and cook for 60 seconds until fragrant.
- Add the rinsed quinoa to the skillet and toast for 2 minutes, stirring frequently.
- Stir in the chili powder, cumin, and smoked paprika.
- Pour in the vegetable broth and add the black beans and corn. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18 to 20 minutes until the liquid is absorbed and quinoa is tender.
- Remove from heat and stir in the lime juice and half of the shredded cheese.
- Sprinkle the remaining cheese over the top and cover the skillet for 2 minutes until the cheese is fully melted.
- Garnish with chopped cilantro before serving.
