High Protein High Fiber Cheesy Quinoa & Black Bean Taco Skillet Delight Recipe
Introduction
This High Protein High Fiber Cheesy Quinoa & Black Bean Taco Skillet Delight is a flavorful, hearty dish perfect for a nutritious weeknight dinner. Packed with vibrant vegetables, protein-rich quinoa and black beans, and melty cheese, it’s a satisfying meal that’s easy to prepare and sure to please the whole family.
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 tablespoon Olive Oil
- 1 medium Yellow Onion
- 1 cup Bell Peppers (Red and Yellow)
- 1 medium Jalapeno
- 2 cloves Garlic
- 14.5 oz Diced Tomatoes (Canned, Fire-Roasted)
- 1 can Black Beans
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- Salt, to taste
- Black Pepper, to taste
- 1 cup Shredded Cheese (Cheddar or Tex-Mex)
- Optional toppings: 1/2 cup Cilantro, 1 medium Avocado, 1/4 cup Green Onion, 1/2 cup Greek Yogurt or Sour Cream
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 about 15 minutes until all the water is absorbed. Fluff quinoa with a fork and set aside.
- Step 2: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 2-3 minutes until fragrant and translucent.
- Step 3: Stir in sliced bell peppers, jalapeno, and minced garlic. Cook for 3-4 minutes until vegetables soften.
- Step 4: Add diced tomatoes, black beans, chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper. Stir well and cook for 2-3 minutes until heated through.
- Step 5: Lower heat, gently fold in the cooked quinoa. Sprinkle shredded cheese over the skillet and cover to allow the cheese to melt.
- Step 6: Serve hot, topped with optional cilantro, avocado slices, green onions, and a dollop of Greek yogurt or sour cream if desired.
Tips & Variations
- For a milder flavor, omit the jalapeno or replace with a small sweet pepper.
- Swap bell peppers for zucchini or corn for a different vegetable twist.
- Add a squeeze of fresh lime juice before serving for added brightness.
- Use taco seasoning instead of individual spices for convenience.
- Try dairy-free cheese and yogurt alternatives to make this dish vegan-friendly.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Add a splash of water if the quinoa seems dry during reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use brown rice instead of quinoa?
Yes, brown rice is a good substitute, but it will require a longer cooking time. Prepare it separately according to package instructions before adding it to the skillet.
Is this dish suitable for meal prep?
Absolutely. This recipe keeps well in the fridge and can be portioned for quick lunches or dinners throughout the week.
PrintHigh Protein High Fiber Cheesy Quinoa & Black Bean Taco Skillet Delight Recipe
This High Protein High Fiber Cheesy Quinoa & Black Bean Taco Skillet Delight combines wholesome quinoa, protein-packed black beans, and vibrant vegetables, all layered with smoky spices and melted cheese to create a hearty, flavorful vegetarian skillet meal. Perfect for a nutritious dinner that’s quick to prepare and bursting with Tex-Mex inspired taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
For the Base
- 1 cup Quinoa
- 2 cups Water
- 1 tablespoon Olive Oil
For the Vegetables
- 1 medium Yellow Onion
- 1 cup Bell Peppers (Red and Yellow), sliced
- 1 medium Jalapeno, sliced
- 2 cloves Garlic, minced
For the Protein and Flavor
- 14.5 oz Diced Tomatoes (Canned, Fire-Roasted)
- 1 can Black Beans, drained and rinsed
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
For the Finishing Touch
- Salt, to taste
- Black Pepper, to taste
- 1 cup Shredded Cheese (Cheddar or Tex-Mex blend)
Optional Toppings
- 1/2 cup Cilantro, chopped
- 1 medium Avocado, sliced
- 1/4 cup Green Onion, sliced
- 1/2 cup Greek Yogurt or Sour Cream
Instructions
- Cook the Quinoa: Bring 2 cups of water to a boil in a medium saucepan. Once boiling, add the quinoa, reduce heat to a simmer, and cover. Cook for about 15 minutes or until all water is absorbed. Fluff with a fork and set aside.
- Sauté the Onions: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced yellow onion and sauté for 2-3 minutes until fragrant and translucent.
- Cook Vegetables: Add sliced bell peppers, jalapeno, and minced garlic to the skillet. Cook for another 3-4 minutes until the vegetables soften but still retain some crunch.
- Add Tomatoes, Beans and Spices: Stir in canned diced tomatoes and drained black beans. Season with chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper. Cook for 2-3 minutes until ingredients are heated through and flavors meld.
- Combine Quinoa and Cheese: Lower the heat and gently fold in the cooked quinoa. Sprinkle shredded cheese evenly over the mixture. Cover skillet and let the cheese melt, about 3-5 minutes.
- Serve and Garnish: Serve the cheesy quinoa and black bean skillet hot, optionally topped with sliced avocado, chopped cilantro, green onions, and a dollop of Greek yogurt or sour cream for extra creaminess and freshness.
Notes
- For extra zest, add a squeeze of fresh lime juice before serving.
- Adjust jalapeno quantity or omit to control the spice level.
- Use gluten-free canned beans and spices to keep this recipe gluten-free.
- For vegan version, substitute cheese with a plant-based alternative and skip Greek yogurt.
- Leftovers store well in the fridge for up to 3 days and reheat nicely on the stovetop or microwave.
Keywords: Quinoa recipe, black beans, high protein, high fiber, vegetarian skillet, cheesy quinoa, healthy dinner, Tex-Mex, one pan meal
