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Summer’s just around the corner and that means gearing up for easy, fresh, warm-weather fare. We had a peek in to what summer has in store the other day (woo hoo for sunshiny days!) and it got me in the mood for Mexican food!
Since we try to stay mostly-meatless AND meat is so much work AND it makes an otherwise light meal heavier than warm weather merits, this is Mexican sans meat – enjoy :)
Veggie Fajitas with Quinoa and Black Beans
Quinoa and black beans adapted from THIS recipe
Start-to-Finish – 30 min
Serves – 4-6
1 large onion, sliced
2 large or 3 medium green peppers, sliced
2 tbsp vegetable oil and more as needed
1 tbsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp crushed red pepper
Quinoa and Black Beans
1 cup quinoa
2 cups veggie broth
garlic powder, chili powder, cumin, crushed red pepper, and salt and pepper to taste
2 cups black beans (either canned or prepped)
1 cup frozen corn kernels
1 tbsp chopped cilantro
tortilla/ chips, cheese, and avocado/ guacamole for serving
1) Make quinoa and black beans… Combine quinoa, broth, and seasonings in a medium saucepan. Bring to boil, reduce heat, and simmer covered for 20 minutes.
2) While quinoa is cooking, make fajitas… In a large skillet over medium heat, combine the oil, onions, and green peppers. Season with chili powder, garlic powder, cumin, crushed red pepper, salt, and pepper. Saute until softened.
3) Add black beans, corn, and cilantro to quinoa. Stir to combine and continue to simmer for 5 minutes until heated.
4) Serve quinoa and fajita together on chips or wrapped in a tortilla with cheese and avocado/ guacamole. YUM!