Ingredients
4
4 servings
- •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
Instructions
- Heat oil in a large skillet over medium-high heat. Sauté jalapeño pepper and garlic in the hot oil until fragrant, about 1 minute.
- 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.
- Cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes.
- Add avocado, lime juice, and cilantro; stir until combined.
Nutritional Facts
Per 4 servings
- Calories: 450
- Carbohydrate: 67g
- Fat: 15g
- Fiber: 17g
- Protein: 17g
- Sugar: 5g
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