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High Protein High Fiber Cheesy Quinoa & Black Bean Taco Skillet Delight Recipe

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★★★★★

5 from 56 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://cookwithlea.com/high-protein-high-fiber-cheesy-quinoa-and-black-bean-taco-skillet-delight-recipe/