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VEGETARIAN TACO SKILLET

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Ingredients
  

  • 1 TBS OLIVE OIL
  • 1 CHOPPED ONION
  • 1 CHOPPED RED BELL PEPPER
  • 1 CLOVES CHOPPED GARLIC
  • 1 CUP QUINOA
  • 2 CUPS VEGETABLE BROTH
  • 15 OZ FIRE ROASTED TOMATOES
  • 4 OZ MILD GREEN CHILES
  • 3 TSP CHILI POWDER
  • 2 TSP GROUND CUMIN
  • 3/4 TSP SMOKED PAPRIKA
  • 1/2 TSP DRIED OREGANO
  • 1 TSP SALT
  • 1/4 TSP BLACK PEPPER
  • 15 OZ BLACK BEANS, RINSED AND DRAINED
  • 1 CUP FROZEN CORN
  • 1/4 CUP CHOPPED CILANTRO
  • 1 1/2 CUPS SHREDDED MEXICAN BLEND CHEESE

Instructions
 

  • In a large skillet, heat the olive oil over medium high heat. Add the onion and bell pepper; cook for 5 minutes or until tender, stirring occasionally. Add the garlic and cook for one minute. Add the quinoa, vegetable broth, tomatoes, green chilies, chili powder, cumin, paprika, oregano, salt, and pepper.
    Stir until combined and let come to a boil. Reduce heat to low and cover with a lid. If your pan doesn’t have a lid you can cover with a baking sheet. Simmer for 15 to 18 minutes or until the quinoa is cooked. Remove the lid and stir in the black beans, corn, and cilantro.
    Top with shredded cheese and put the lid back on for 3 to 5 minutes or until the cheese is melted. Top with green onions, avocado, cilantro, and diced tomatoes. Spoon onto plates and serve warm with tortilla chips and salsa or pico de gallo. Season with additional salt and pepper, if necessary.