One-Skillet Mexican Quinoa

Ingredients

• 1 tablespoon olive oil
• 1 medium jalapeño pepper, chopped
• 2 cloves garlic, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1 cup yellow corn
• 1 cup quinoa
• 1 cup chicken broth
• 1 tablespoon red pepper flakes, or to taste
• 1.5 teaspoons chili powder
• 0.5 teaspoon ground cumin
• kosher salt and ground black pepper to taste
• 1 medium avocado – peeled, pitted, and diced
• 1 medium lime, juiced
• 2 tablespoons chopped fresh cilantro

Steps

1. Heat oil in a large skillet over medium-high heat. Sauté jalapeño pepper and garlic in the hot oil until fragrant, about 1 minute.
2. Stir black beans, tomatoes, corn, quinoa, and chicken broth into the skillet. Season with pepper flakes, chili powder, cumin, salt, and black pepper; bring to a boil.
3. Cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes.
4. Add avocado, lime juice, and cilantro; stir until combined.