I have another recipe very similar to this recipe. This recipe is definitely based off that one, but I wanted to make one that was vegetarian since I tend to cook 2-3 times a week without meat. This meal was super easy to make. As long as you can dice veggies, saute, and open cans you can make this. One of the biggest reasons I love this skillet meal and the chicken skillet meal is that they come together in ONE pan. How awesome is that? I know David loves that because it means less dishes for him to dry/put away. He’s a firm believer that I use every pot and pan in the kitchen to cook our dinner’s. That is not true.
You could definitely switch out ingredients. If you don’t like corn, don’t use it. Don’t have black beans? Try pinto. How about adding some zucchini in the summer when there’s an abundance. There’s definitely room to play around here if you’re into that sort of thing. These veggies and flavor combinations worked perfect for us. I’ll definitely be putting this vegetarian one pot meal on our menu again in the near future.
I served this meal with a dollop of sour cream, because we had some leftover from a carrot bundt cake with sour cream frosting (SO GOOD! but didn’t blog). I would usually serve it with Greek yogurt. I topped it with diced green onions, and if there were fresh cilantro in my fridge I most definitely would have sprinkled some of that on it too. Only thing David said we were missing was Cholula Chile Garlic hot sauce (our favorite!) because we were out. Sad face. We had a very simple side salad and were satisfied for the night.
Vegetarian Mexican Quinoa Skillet
1 tablespoon olive oil
1 onion, diced
1 red bell pepper, diced
1 poblano/pasilla pepper, diced
1 jalapeño, diced (seeded if you don’t like spicy)
4 garlic cloves, minced
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (14.5 oz) can diced tomatoes with green chiles
1 (15 oz) can black beans, drained and rinsed
1/2 cup frozen corn
1 cup quinoa, rinsed
1 cup water
4 oz cheddar cheese, shredded
Toppings: sour cream, cilantro, green onions, avocado
1. In a large skillet over medium heat add olive oil to pan and coat. Saute onions, red bell pepper, and poblano pepper for a good 5 minutes or until soft. Stir in the jalapeño and garlic and sauté for 1 to 2 minutes. Stir in the chili powder, cumin, and oregano and toast the spices for 1 minute. Mix in the diced tomatoes, black beans, corn, quinoa, and water. Lower heat to medium low and cover for 15 minutes. Remove lid and stir. It may need to go another 5 minutes until the liquid is absorbed and the quinoa is fully cooked.
2. Preheat broiler. Once quinoa is fully cooked, sprinkle 4 oz of cheese over the top and place under the broiler for about 2 minutes or until cheese is bubbly and possibly browning. Remove from broiler and top with your favorite toppings to serve.