One Skillet Mexican Quinoa

Ingredients

• 1 tablespoon olive oil
• 1 jalapeno 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
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1 pinch kosher salt and ground black pepper to taste
• 1 avocado – peeled, pitted, and diced
• 1 lime, juiced
• 2 tablespoons chopped fresh cilantro

Directions

Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.

Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.