Cheesy Quinoa Taco Skillet
with Black Beans & Zucchini
Cooking time
25 minutes
Servings
2/4
Calories
570 /serving
Think of your skillet as a big tortilla that can cook itself! Go ahead and load it with vegetarian nourishment, from whole cherry tomatoes and chunky zucchini to protein-filled black beans and quinoa. Finish your giant pan taco with a topping of melted queso.
We will send you:
- 140g Cherry tomatoes
- 90g Baby greens (baby spinach or kale)
- 1 Green zucchini
- 398ml Black beans (canned)
- 30ml Vegetable demi-glace
- 95g White quinoa
- 60g Grated cheddar
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Milk
You will need:
Large oven-safe pan
Oil
Salt & pepper (S&P)
Strainer
Total Fat
14 g
Saturated Fat
6 g
Sodium
1250 mg
Total Carb
74 g
Sugars
7 g
Protein
29 g
Fibre
21 g
Preparation
Mise en place
- Drain and rinse the black beans.
- Medium-dice the zucchini.
Start the skillet
- In a large, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the tomatoes and cook, stirring occasionally, 3 to 4 min., until beginning to burst.
- Add the zucchini, spices and S&P. Sauté, 1 to 2 min., until combined.
Finish the skillet
- Preheat the oven to broil.
- To the pan, add the black beans, quinoa, demi-glace, 1 cup water (double for 4 portions) and S&P; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until tender.
- Add the spinach and fluff the quinoa.
- Top the skillet with the cheese.
- Transfer to the oven and broil, 2 to 4 min., until beginning to brown.
Plate your dish
- Divide the skillet between your plates. Bon appétit!
