This easy delicious vegan black bean quinoa skillet comes together in under an hour. It only uses one dish and minimal prep. It is chock-full of protein rich beans, and fiber rich quinoa leaving you full and satisfied!
How to serve
I love serving this dish with avocado. Vegan sour cream is also delicious. We eat it just like that with nothing else. We devour it bowl after bowl!
Tips
I recommend making (or buying) a vegan chicken bouillon seasoning. It adds such delicious flavor. Vegetable bouillon can also be used instead. Try scooping it onto tortilla chips, or just as is. If you like it spicy add a jalapeno, or a pinch more of cayenne pepper.
Meal planning
Meal planning is such a difficult task sometimes. Keeping in mind what dishes everyone likes, health, budget, and what’s already in the pantry/freezer. This is such a great recipe to add to the rotation. Its inexpensive, has a lot of none perishables, and is quick and delicious! This recipe is a winner all around.
Ingredients
When choosing ingredients quality makes a difference. Quality broth is a must. Kettle & Fire is a really good brand, but there are others too. Read the label to make sure its clean and free of dyes or other unnecessary ingredients. The corn can be canned or frozen, canned is my taste preference. The black beans can be canned or freshly made, here’s a link to my pressure cooker black bean recipe that goes perfectly with this dish.
Vegan Black Bean Quinoa Skillet
This black bean quinoa skillet is quick and delicious!
Ingredients
- 2 Tbsp Avocado oil
- 1 red bell pepper diced
- 3 cloves garlic pressed or minced
- 1/2 sweet onion chopped
- 1 tsp cumin
- 2 tsp vegan chicken bouillon
- 1/4 tsp cayenne pepper
- salt and pepper to taste
- 1 cup canned corn
- 3 cups cooked black beans rinsed and drained
- 2 cups vegetable broth
- 1/2 cup fresh cilantro chopped
- optional serve with avocado, lime, vegan cheese or sour cream.
Instructions
- Heat 2 tbsp avocado oil in a deep skillet with a lid, over medium heat. Sauté the diced onion and bell pepper for 5 minutes or until softened and browned.
- Add in the garlic and sauté until fragrant, add in the seasoning and continue sauteing a few more seconds.
- Next add in the rinsed quinoa and 2 cups vegetable broth. Bring to a boil, then turn heat to low. Simmer for 20 minutes or until quinoa is cooked.
- Add the cup of corn, 3 cups black beans, and 1/2 a cup of fresh cilantro. Taste and adjust seasonings as needed.
- Serve with desired toppings. Enjoy!
Notes
Store left overs in a airtight container for 3-5 days.
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