Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 cup frozen corn, thawed
  • 1 cup uncooked quinoa, rinsed well
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 2 cups vegetable broth, low sodium
  • 1 1/2 cups shredded Monterey Jack or Sharp Cheddar cheese
  • 1 lime, juiced

Instructions:

  1. Heat olive oil in your oven-safe skillet over medium heat.
  2. Add the diced onion and bell pepper. Sauté for 5–7 minutes until the onions are translucent and the peppers have softened.
  3. Stir in the minced garlic and corn, cooking for another 60 seconds until fragrant.
  4. Add the rinsed, dry quinoa to the skillet. Stir constantly for 2–3 minutes until the quinoa grains turn slightly golden and smell nutty.
  5. Stir in the cumin, smoked paprika, and chili powder, coating the grains in the spices.
  6. Pour in the vegetable broth and add the black beans. Stir once to combine.
  7. Bring to a boil, then immediately reduce heat to low. Cover with a tight-fitting lid and simmer for 15 minutes, or until the liquid is fully absorbed and the quinoa is tender.
  8. Preheat your oven to 375°F (190°C).
  9. Remove the lid and stir in the lime juice and 1/2 cup of the shredded cheese until melted and creamy.
  10. Spread the mixture evenly across the skillet, top with the remaining cheese, and bake until the cheese is melted and golden.