Jalapeño, corn, and smoked paprika kick up the flavor of this vegetarian Tex-Mex dinner.
- 2 tbsp. avocado oil or olive oil
- 1/2 medium white onion chopped
- 2 cloves garlic minced
- 1 jalapeño pepper seeded, chopped
- 2 c. frozen corn
- 2 tsp. smoked paprika
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. kosher salt
- 2 tbsp. tomato paste
- 2 tbsp. fresh lime juice
- 1 3/4 c. vegetable broth
- 1 (14 oz.) can black beans, drained, rinsed
- 1 (14 oz.) can fire-roasted tomatoes
- 1 c. quinoa, uncooked
- 1 c. shredded Monterey Jack or pepper Jack cheese (optional)
- 1 avocado, pitted, peeled, sliced (optional)
- 1/4 c. chopped fresh cilantro (optional)
Place rack in top position of oven. Heat oven to 425°F. Heat large cast-iron skillet over medium heat; coat with oil. Add onion, garlic, jalapeño, and corn. Cook 5−7 min. until fragrant and onion is translucent.
In bowl, whisk together paprika, chili powder, cumin, and salt; whisk in tomato paste and lime juice, then broth.
Add beans, canned tomatoes, quinoa, and broth mixture to skillet. Mix well and bring just to a boil. Cover with lid and reduce heat to simmer. Keep covered for about 15−20 min. until quinoa has absorbed liquid and can be fluffed with fork. If using cheese, cover quinoa with cheese and place in oven uncovered for 3−5 min. until bubbly and slightly golden. Serve hot with avocado and cilantro, if desired.
This recipe originally appeared in our print magazine.