One Pan Mexican Fiesta
A light, healthy and easy dish to make that is delicious and requires just one pan?! Did you think it was possible? Well, now it is! You’re going to absolutely love this vibrant and colorful Mexican quinoa dish that comes together in a pinch. A touch spicy, a burst of flavor, and a whole lot of yummy. It's a fiesta!
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INGREDIENTS
- 2 garlic cloves, peeled
- 1 tablespoon olive oil*
- 1 serrano pepper
- 1 cup quinoa
- 1 cub vegetable broth
- 1 can black beans
- 1 can diced tomatoes
- 1 can corn kernels
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 avocado
- 1 lime
- 2 tablespoons cilantro
- salt and pepper, to taste*
- *not included
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INSTRUCTIONS
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!