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A golden skillet filled with fluffy quinoa, black beans, corn, and melted cheddar cheese topped with fresh cilantro.
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Cheesy Quinoa Black Bean Taco Skillet

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 420kcal

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.