Black Bean and Quinoa Skillet with Corn and Cilantro

Name: Black Bean and Quinoa Skillet with Corn and Cilantro
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10 servings
Cuisine: Tex-Mex, Fusion, Mexican
Ingredients: 30 oz Black Beans; 0.5 tsp Black Pepper; 0.25 tsp Cayenne Pepper; 0.5 cup Fresh Cilantro; 3 cloves Garlic; 1 tsp Ground Cumin; 1 whole Onion; 1 cup Popcorn Kernels; 0.75 cup Quinoa; 0.75 tsp Seasoned Salt; 1.5 cups Vegetable Broth; 1 tsp Vegetable Oil

Side Dish 🥗Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Fusion Mexican Sugar-Free Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Black Bean and Quinoa Skillet with Corn and Cilantro brings together fluffy, nutty quinoa with tender black beans and sweet pops of corn, all lifted by warm cumin, a hint of cayenne, and fresh cilantro. It tastes hearty and balanced—earthy, lightly spicy, and bright—making it perfect as a vegan weeknight dinner or a versatile side for gatherings.

Prep15 mins
Cook35 mins
Serves10
DifficultyEasy

1

Assemble all the ingredients.
2

Warm the oil in a large saucepan over medium heat. Add the onion and the garlic; cook, stirring, until lightly browned, about 10 minutes.
3

Stir the quinoa into the onion mixture and pour in the vegetable broth; season with cumin, cayenne pepper, salt, and pepper.
4

Bring to a boil; cover, lower the heat, and simmer until the quinoa is tender and the broth is absorbed, about 20 minutes.
5

Stir in the frozen corn and keep simmering until heated through, about 5 minutes. Mix in the black beans and the cilantro.