Ingredients
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Amount
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Measure
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Ingredient
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| tablespoon | olive oil | | cloves | garlic minced | | pepper | jalapeno pepper | | cup | black bean | | cup | broth, Beef | | can (15 oz) | black beans, canned, Bush's | | cup | Canned corn, drained | | teaspoon | chili powder | | teaspoons | Spices, ground cumin | | teaspoon | salt | | teaspoon | black pepper | | whole | avocado | | lime yields | Lime juice, raw - or 1 TBSP |
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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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