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Notes
You can also use the tacos skillet mixture to make burritos, quesadillas, salads, nachos, and more!
If you want a spicy kick, you can add a jalapeño or a pinch of cayenne pepper.
1 tablespoon olive oil
1 onion chopped
1 red bell pepper, stemmed, seeds removed, and chopped
3 cloves garlic, chopped
1 cup quinoa, rinsed
2 cups vegetable broth
15 oz fire roasted tomatoes
4 oz mild green chiles
3 teaspoons chili powder
2 teaspoons ground cumin
3/4 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 teaspoon kosher salt
1/4 teaspoon black pepper
15 oz black beans, rinsed and drained
1 cup frozen corn
1/4 cup chopped cilantro
1 1/2 cups shredded Mexican blend or cheddar cheese
Optional toppings: sliced green onions, avocado, cilantro, tomatoes
Tortilla chips, salsa or pico de gallo, for serving
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