Black Bean, Corn & Quinoa Skillet
A colorful meat-free skillet with black beans, quinoa, corn, peppers and lime for an easy all-in-one dinner.
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Why this supports your day
Beans and quinoa are useful pantry ingredients for building plant-forward meals with protein and fiber. This colorful skillet is designed to make everyday cooking feel more straightforward.
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 small red onion, finely diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 cup quinoa, rinsed
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- 1 can chopped tomatoes
- 2 cups low-sodium vegetable stock
- 1 lime, juiced
- ½ avocado, sliced
- 2 tbsp cilantro, roughly chopped
- ¼ tsp sea salt
- Freshly ground black pepper, to taste
Method
- 1Warm the olive oil in a large lidded skillet over medium heat. Add the onion and bell pepper and cook for 5 minutes.
- 2Add the garlic, cumin and smoked paprika. Stir for 30 seconds until fragrant.
- 3Add the quinoa, black beans, corn, tomatoes and vegetable stock. Bring to a simmer, cover and cook for 18–20 minutes, until the quinoa is tender.
- 4Remove from the heat and rest, covered, for 5 minutes. Stir through the lime juice and season to taste.
- 5Serve with avocado and cilantro.
Educational Content Only
This recipe is shared for educational and lifestyle purposes only. It is not medical advice and is not intended to diagnose, treat, cure, or prevent any condition. Always consult a qualified healthcare professional before making significant dietary changes, particularly if you have a medical condition, are pregnant, or take medication.
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