Description
Quick and convenient dinners that can be easily reheated, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked quinoa
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 red bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 avocado, sliced (for serving)
- Fresh cilantro, chopped (for serving)
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add the diced red bell pepper and cook until softened, about 3-4 minutes.
- Stir in the black beans, corn, cumin, chili powder, salt, and pepper. Cook until heated through, about 5 minutes.
- Add the cooked quinoa to the skillet and mix well until combined.
- Remove from heat and let cool slightly before portioning into airtight containers.
- To serve, reheat in the microwave and top with sliced avocado and fresh cilantro.
Notes
- This meal can be stored in the refrigerator for up to 4 days.
- You can customize the veggies based on what you have on hand.
- This recipe is vegetarian and can easily be made vegan.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 200
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 10
- Protein: 12
- Cholesterol: 0
Keywords: easy reheatable meals, dinners, meal prep, quick dinners, vegetarian dinners, make ahead meals