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Spicy Southwest Black Bean Quinoa Skillet

Spicy Southwest Black Bean Quinoa Skillet

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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8
Calories: 311kcal
Author: Organize Yourself Skinny


  • 1 medium onion diced
  • 1 jalapeño pepper seeded and diced
  • 1 tablespoon olive oil
  • 2 tablespoons southwest taco seasoning
  • 1 14.5 ounce can chili style diced tomatoes
  • 1 4-ounce can mild diced chilis
  • 1 15.5 ounce can black beans, drained
  • 1/4 cup plain greek yogurt
  • 1 cup shredded Mexican cheese
  • 2 cups cooked quinoa
  • avocado plain greek yogurt, and shredded mexican cheese (optional)


  • In a large skillet heat the olive oil over medium heat. Add the onion and pepper and sauté until the onions are translucent.
  • Sprinkle seasoning over the vegetables and cook for 1-2 more minutes. If needed add a little water or stock to keep the seasoning from sticking to the pan.
  • Stir in the tomatoes, chilis, and black beans. Bring to a boil and then let simmer for 10 - 15 minutes.
  • Stir in the greek yogurt, Mexican cheese, and quinoa. Cook for another 3-5 minutes or until hot.
  • Serve with avocado, greek yogurt, and cheese.


sugars: 4
Make-ahead instructions
This recipe can be made completely ahead of time and stored in the refrigerator up to 5 days and in the freezer up to 3 months. You can also make the quinoa ahead of time to prepare this recipe in 30 minutes or less.


Serving: 1g | Calories: 311kcal | Carbohydrates: 47g | Protein: 15g | Fat: 7g | Saturated Fat: 3g | Fiber: 7g