One Pan Mexican Fiesta

Prep: Rinse and dry the produce. Mince the garlic. Slice the Serrano pepper in half lengthwise, discard the seeds and stem and mince into small pieces. If you want a less spicy dish, use less of the pepper. Drain and rinse the black beans and corn. Slice the avocado in half lengthwise, remove and discard pit, slice avocado into 1/4 inch cubes. Slice the lime in half and juice into a small bowl, set aside. Remove the cilantro leaves from stems and roughly chop.

Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add garlic and serrano pepper and cook until fragrant, about 1 minute.

Stir in quinoa and toast, stirring constantly for 1 minute.

Add the vegetable broth, black beans, tomatoes, corn, chili powder and cumin. Stir to incorporate.

Bring the mixture to a boil, cover and reduce heat to low and simmer until quinoa is cooked through, about 20 minutes.

Add avocado, lime juice and cilantro and stir to incorporate. Serve immediately, enjoy!