"With a large family, I love these one skillet dishes where, for at least 15 minutes, I can ‘set it and forget it!’ And the kids love it! Serve it for Cinco de Mayo or any night of the week!"
- 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.
- Cook’s Notes:
- For a little more heat, stir in 1 tablespoon of Sriracha sauce. For a vegetarian dish, use vegetable stock instead of chicken.
Per Serving: 449 calories;14.9 g fat;67 g carbohydrates;16.5 g protein;1 mg cholesterol;1048 mg sodium.Full nutrition
Source: Read Full Article