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Spicy Black Bean & Quinoa Skillet - A Fast, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Olive oil – 1–2 tablespoons
  • Yellow onion – 1 small, diced
  • Bell pepper – 1 medium (any color), diced
  • Jalapeño or serrano – 1, seeded and minced (optional for extra heat)
  • Garlic – 3 cloves, minced
  • Ground cumin – 2 teaspoons
  • Chili powder – 2 teaspoons
  • Smoked paprika – 1 teaspoon
  • Salt – 1 to 1½ teaspoons, to taste
  • Black pepper – ½ teaspoon
  • Uncooked quinoa – 1 cup, rinsed
  • Low-sodium vegetable broth – 2 cups
  • Canned black beans – 1 can (15 ounces), drained and rinsed
  • Fire-roasted diced tomatoes – 1 can (14.5 ounces), with juices
  • Corn kernels – 1 cup (frozen or canned, drained)
  • Lime – 1, cut into wedges
  • Fresh cilantro – ¼ cup, chopped
  • Optional toppings – avocado slices, shredded cheese, sour cream or yogurt, hot sauce, green onions

Method
 

  1. Warm the pan. Heat olive oil in a large, deep skillet over medium heat. You want a gentle sizzle when the veggies hit the pan.
  2. Sauté the aromatics. Add onion and bell pepper. Cook 4–5 minutes, stirring, until the onion softens. Stir in the jalapeño and garlic and cook 1 minute, just until fragrant.
  3. Bloom the spices. Sprinkle in cumin, chili powder, smoked paprika, salt, and black pepper. Stir for 30 seconds to coat the veggies and wake up the spices.
  4. Add quinoa and liquids. Stir in the rinsed quinoa to coat with spices. Pour in vegetable broth and the entire can of fire-roasted tomatoes with juices. Stir well and bring to a gentle simmer.
  5. Simmer until fluffy. Reduce heat to low, cover, and cook 15 minutes. Avoid lifting the lid too often—steam is your friend here.
  6. Add beans and corn. Stir in black beans and corn. Cover and cook 5–7 minutes more, until the quinoa is tender and the liquid is mostly absorbed. If it looks dry, add a splash of broth; if it’s soupy, simmer uncovered for a couple of minutes.
  7. Finish with freshness. Turn off the heat. Squeeze in half a lime and fold in cilantro. Taste and adjust salt, pepper, or heat with more chili powder or hot sauce.
  8. Serve and top. Spoon into bowls and add your favorite toppings: avocado, cheese, sour cream or yogurt, green onions, or extra lime. Serve hot.