One-Pan Mexican Quinoa Taco Bowl

This will satisfy all your winter cravings: a cozy colorful comfort dish that’s bursting with warming flavors while also light, healthy, nutrition-packed and incredibly easy to throw together.

Caution: While eating this, you may even start to think its spring again.

1 Tbsp olive oil

½ onion, diced

3 cloves garlic, minced

1 jalapeno, seeds scraped out, minced

1 cup quinoa

1 cup vegetable broth

1 can black beans, rinsed well, drained

1 can diced tomatoes

½ cup frozen corn kernels

2 tsp chili powder

1 tsp chipotle powder

½ tsp cumin

½ tsp salt

½ tsp black pepper

½ tsp garlic powder

½ tsp onion powder

½ tsp dried oregano

¼ tsp crushed red chili flakes

1 ripe avocado, diced

Juice of 1 lime

1 cup romaine lettuce, shredded

2 Tbsp fresh cilantro leaves, for garnish

3 Tbsp shredded low-fat cheese (optional)

Heat the olive oil in a large skillet, over medium heat. Add in the diced onion and sauté until translucent, about 5 minutes. Add in the garlic and jalapeno and sauté until garlic is fragrant, about 1 more minute.

Stir in the quinoa, broth, beans, tomatoes, corn and all the spices. Cover, bring to a boil, then reduce the heat to a simmer for about 20 minutes, until the quinoa is cooked through.

Stir in the lime juice, diced avocado and shredded lettuce. Scoop into bowls and garnish with some fresh chopped cilantro and optional shredded cheese.

Serves about 6.

Nutrition Facts per serving: 337 calories/9g total fat (1g saturated fat)/54g total carbs (16g dietary fiber)/13g protein


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