JBF ONE PAN MEXICAN QUINOA AND BLACK BEANS
- 1 tbsp Coconut oil
- 2 cloves (minced Garlic)
- 1 pepper Jalapeno peppers
- 1 cup Quinoa
- 1 cup Vegetable Broth
- 2 can Canned black beans
- 14 1/2 oz Diced and Fire Roasted Tomatoes
- 1 can (12 oz yields Corn)
- 1 tsp Chili powder
- 1/2 tsp (ground Cumin)
- 1 cup (cubes Avocados)
- 1 lime yields Lime juice
- 2 tbsp Fresh cilantro
- Directions are based on the original recipe of 8 servings
- Step 1
- 1)HEAT COCONUT 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 BOIL , COVER, REDUCE HEAT AND SIMMER UNTIL QUINOA IS COOKED THROUGH, ABOUT 20 MINUTES. STIR IN AVOCADO, LIME JUICE, AND CILANTRO.
- 3)SERVE IMMEDIATELY