Protein Boost | Cheesy Quinoa Taco Skillet
with Halloumi, Black Beans & Zucchini
Cooking time
15 minutes
Servings
2/4
Calories
560 /serving
Think of your skillet as a big tortilla that can cook itself! Go ahead and load it with vegetarian nourishment, from chunky zucchini to protein-filled black beans and quinoa. Finish your giant pan taco with a topping of melted queso.
We will send you:
- 2 Green zucchini
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 60ml Vegetable demi-glace
- 398ml Black beans (canned)
- 125g Halloumi
- 90g Grated mozzarella
- 227g Pre-cooked quinoa
- 11g Mexican Moments spices (chili powder, sugar, garlic, paprika, tapioca starch, coriander seeds, salt, 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
15 g
Saturated Fat
6 g
Sodium
940 mg
Total Carb
75 g
Sugars
8 g
Protein
33 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 zucchini and S&P. Sauté, 2 to 3 min., until beginning to soften.
Finish the skillet
- Preheat the oven to broil.
- To the pan, add the black beans, quinoa, demi-glace, spices, ½ cup water (double for 4 portions) and S&P.
- Cook, stirring often, 2 to 3 min., until combined and warmed through.
- Add the spinach and cook, stirring often, 30 sec. to 1 min., until wilted.
- 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!
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