Description
If you have 1) a grain like quinoa, rice, or farro, 2) onions, bell peppers, squash, or potatoes, and 3) the spices necessary to make a fragrant Mexican-style seasoning, then you have everything you need for a simple weeknight meal in the form of this one pan dish. If you don’t have these spices but have a packet of taco seasoning that can work, too! The recipe is only limited to your imagination.
Ingredients
Scale
- 3 cups sweet potatoes (or any potato) or winter squash, cubed
- 3 tablespoons cooking oil
- 1 small red, yellow, or white onion, diced
- 1 small green, red, yellow, or orange bell pepper, or poblano pepper, diced
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked quinoa or grain of choice (like farro, rice, or even lentils)
- 2 cups cooked black, pinto, or garbanzo beans (or another bean of choice)
- 3 tablespoons chopped green onions or chives
- 2 tablespoons cilantro, chopped
Instructions
- In a medium-large skillet, bring cooking oil to medium heat. Add the cubed sweet potatoes, peppers, and onions and stir to coat. Add all of the spices, including salt and pepper, and stir to coat.
- Cook for 9-12 minutes or until sweet potatoes are browned and soft.
- Add quinoa and black beans to the skillet, stir, and cook for an additional 3 minutes.
- Serve immediately with optional garnish of green onions and cilantro. Enjoy!