Southwestern Black Bean and Quinoa Skillet with Chipotle Slaw
Everyone will love this satisfying veggie meal. It comes together quickly and is a great way to satisfy your South of the Border cravings.
- Prepare the slaw by mixing all the ingredient thoroughly in a large bowl. Taste and adjust seasoning to your liking. Set aside.
- Set 2 cups of water to boil (1 cup if using soaked quinoa). While water comes to a boil, lightly toast the quinoa in a large sauté pan over medium heat, stirring frequently, until you notice a slightly nutty smell. Omit this step if using soaked quinoa and instead drain the quinoa thoroughly.
- Once the quinoa is toasted/drained, slowly add the quinoa to the boiling water. Cover, reduce heat to medium-low and simmer for 15 minutes. Remove the pan from the heat and leave the pan covered for 5 minutes before fluffing with a fork.
- While the quinoa cooks, heat a large skillet over medium heat, add the olive oil and the onions and sauté until onions soften about 3 minutes. Add the pepper and zucchini and continue to cook, stirring occasionally until vegetables are just tender, 8-10 minutes.
- Add the cooked quinoa, beans, salsa, and cheese to the skillet and stir well. Cook another minute or two until heated through.
- Divide the mixture among four plates and top each serving with tomato, avocado, cilantro, one tablespoon of pumpkin seeds, and a lime wedge. Serve with the Chipotle Slaw.
Source: Heather Pratt
Tips for What to Do With Excess Ingredients: Leftover over salsa can be used to top eggs, layered on a sandwich, or even added to soups and stew to kick up the flavor. Leftover cilantro can top eggs, fish, or almost anything Asian or Mexican inspired.