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Southwest vegetarian quinoa skillet

Kathryn
  • 2018 minutes
  • Serves 4

INGREDIENTS

1 15 ounce can

Black beans

1 cup

Corn, kernels

2 cloves

Garlic

1

Green bell pepper

1

Jalapeno pepper, small

1

Lime, juice of

1/2

Onion, medium

1 14.5 ounce can

Tomatoes with green chilies

1 cup

Vegetable broth, low-sodium

1 cup

Quinoa

1/4 tsp

Black pepper

1/8 tsp

Cayenne pepper

2 tsp

Chili powder

1/4 tsp

Salt

2 tsp

Olive oil, extra-virgin

1 tsp

Cumin, ground