Enjoy quick & easy meal prep and minimal clean-up with this delicious plant-based recipe that is loaded with Tex-Mex flavors.
Ingredients
1 tbsp
Olive oil
2 clove(s)
Garlic
(minced)
1 medium pepper(s)
Jalapeno pepper
(diced, optional)
1 cup
Quinoa, uncooked
1 cup
Vegetable stock/broth
1 can (15oz)
Black beans, canned
(drained and rinsed)
1 can(s) (16 oz)
Diced tomatoes, canned
1 cup
Sweet yellow corn
(canned or frozen)
1 tsp
Chili powder
1/2 tsp
Cumin
1/2 tsp
Salt and pepper
(to taste)
1 avocado(s)
Avocado
(halved, seeded, peeled, diced)
1 whole lime(s)
Lime juice (fresh)
2 tbsp
Cilantro (coriander)
(chopped, optional)
Instructions
Heat a skillet over medium-high heat and add olive oil. Once the pan has warmed, add garlic and jalapeño. Cook, stirring frequently, until fragrant (about 1 minute).
Stir in the quinoa, vegetable broth, beans, tomatoes, corn, chili powder, and cumin. Season with salt and pepper, to taste.
Bring to a boil, cover, reduce heat, and simmer until quinoa is cooked through (about 20 minutes).
Stir in chopped avocado, lime juice, and cilantro, and serve immediately.
Notes:
Quick Tips:
Want more veggies? Try adding diced bell peppers, zucchini, mushrooms, or carrots.
To make it cheesy, add cheese of choice (or dairy-free cheese) on top and set your skillet under a broiler for 3 minutes until the top is set.
Nutritional Highlight:
Quinoa is gluten-free, high in protein, and one of the few plant foods that contain sufficient amounts of all nine essential amino acids, making it a complete protein source.
