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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | olive oil | 2 | cloves | garlic minced | 1 | pepper | jalapeno pepper | 1 | cup | black bean | 1 | cup | broth, Beef | 1 | can (15 oz) | black beans, canned, Bush's | 0.5 | cans (28 fl oz) | tomatoes canned, diced | 1 | cup | Canned corn, drained | 1 | teaspoon | chili powder | 0.5 | teaspoons | Spices, ground cumin | 1 | teaspoon | salt | 1 | teaspoon | black pepper | 1 | whole | avocado | 1 | lime yields | Lime juice, raw - or 1 TBSP | 2 | tablespoons | cilantro, fresh, chopped |
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Steps
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Sequence
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Step
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| | 1 | 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 | 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 | 3. Serve immediately. |
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