One-Pan Mexican Skillet

Cooking Times

Ready in: 40 minutes
Prep time: 5 minutes
Cook time: 35 minutes
Serves: 5

Ingredients

  • 1 tablespoon avocado oil
  • 3 minced garlic cloves
  • 1 diced jalapeno
  • 1 1/2 cups diced Cal-Organic Cauliflower
  • 1 bunch Cal-Organic Cilantro
  • 1 (15-ounce) can fire roasted tomatoes
  • 1 cup dry quinoa
  • 1 1/2 cups frozen fire-roasted or regular corn
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon pink salt
  • 1 can black beans, drained
  • 1 1/2 cups vegetable broth
  • Juice of one lime

Directions

1. Wash the cauliflower and cilantro. Dice the cauliflower and chop the cilantro.

2. Add the avocado oil to a large frying pan and bring to medium heat. Add the garlic and jalapeno and stir for about 3 minutes.

3. Add the cauliflower, ½ cup cilantro, tomatoes, quinoa, corn, cumin, chili powder, salt, black beans, vegetable broth and lime juice. Stir and bring to a boil. Reduce heat to medium-low and cook for about 25-30 minutes or until all the liquid is absorbed and the quinoa is cooked.

4. Top with green onions, red onions, cilantro, and avocado. Serve in a bowl, wrapped in a tortilla, as a dip with chips, or stuffed into a taco shell.

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12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.
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