Go Back
+ servings
30 minute mexican quinoa skillet

30 Minute Mexican Quinoa Skillet

Enjoy this hearty and cheesy spin on Mexican food in under 30 minutes!
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine Mexican
Servings 10
Calories 281 kcal


  • 2 cups dried quinoa
  • 1 tablespoon extra-virgin olive oil
  • 1 orange bell pepper diced
  • 1 red bell pepper diced
  • 1 medium red onion diced
  • 2 cloves garlic minced
  • 2 (15 ounce) canned black beans drained and rinsed
  • 2 (10 ounce) canned diced tomatoes with green chilies drained
  • cups tomatillo salsa
  • 10 ounces white cheddar cheese shredded
  • avocado and green onions for garnish


  • Cook quinoa with water according to package instructions.
  • While quinoa is cooking, heat a 12 inch cast iron skillet on medium-high heat with extra-virgin olive oil. Sauté diced bell peppers and onions until onions become translucent, about 7 minutes.
  • Once onions are translucent, add minced garlic, black beans, and diced tomatoes. Cook for an additional 2 minutes on low, then turn off heat. Heat oven to the ‘broil’ setting so your oven is ready to go.
  • Add salsa to cooked quinoa. Stir until combined.
  • Add quinoa and salsa mixture to the veggies in the cast iron skillet. Stir until combined.
  • Once mixture is combined, top with shredded cheddar cheese. Place skillet into the oven under the broiler until cheese is golden and bubbly (about 4 minutes). I like to keep the oven cracked open so I can keep my eye on the dish while it is broiling.
  • Remove from oven. Garnish with green onions and avocado. Serve with tortilla chips.


Calories: 281kcalCarbohydrates: 27gProtein: 12gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 424mgPotassium: 358mgFiber: 3gSugar: 4gVitamin A: 1246IUVitamin C: 33mgCalcium: 226mgIron: 2mg
Have you tried this recipe?Tag @homebody.eats on Instagram so we can see your creations!