Southwest vegetarian quinoa skillet
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Family Food on the Table · by Kathryn★ 4.5 (4)

Southwest vegetarian quinoa skillet

NUTRITION · PER SERVING35M COOK
CAL 19%·PRO 32%
CARBS 65G71% OF CAL
12G FIBER0G ADDED8G INTRINSIC45G OTHER8G TOTAL SUGAR
FAT 7G17% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick, one-pan skillet dinner with quinoa, black beans, corn, peppers, and jalapeños in a cumin and chili-spiced tomato sauce, topped with cheese. It's hearty, healthy, and perfect for meatless Monday.

mainmexicanbowlbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 teaspoons extra-virgin olive oil
  • 1/2 medium onion (chopped)
  • 1 green bell pepper (chopped)
  • 1 small jalapeño pepper (seeds and membranes removed, finely chopped)
  • 2 cloves garlic (minced)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 14.5 oz. can diced tomatoes with green chilies
  • 1 15 oz. can black beans (rinsed and drained)
  • 1 cup quinoa (uncooked)
  • 1 cup vegetable broth
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper ((optional))
  • 1 cup corn kernels ((thawed, if frozen))
  • juice of 1 lime
  • Optional toppings: shredded cheese (diced avocado, cilantro, hot sauce, dollop of sour cream or Greek yogurt)
PREP
10M
SODIUM
997MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.