One-Pan Mexican Quinoa Bake

What you Will Need...

Produce

• 1 Avocado
• 1 (15-ounce) can Black beans
• 2 tbsp Cilantro, fresh leaves
• 1 cup Corn, canned or roasted frozen kernels
• 2 cloves Garlic
• 1 Jalapeno
• 1 Lime, Juice of
• 1 (14.5 oz) can Tomatoes, fire-roasted

Canned Goods

• 1 cup Vegetable broth

Pasta & Grains

• 1 cup Quinoa

Baking & Spices

• 1 tsp Chili powder
• 1 Kosher salt and freshly ground black pepper

Oils & Vinegars

• 1 tbsp Olive oil

Nuts & Seeds

• 1/2 tsp Cumin 

 Directions:

1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
3. Serve immediately.

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