11/22/16

One-Pan Mexican Scramble

INGREDIENTS:

  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped
  • 1 jalapeno, chopped
  • 1 cup quinoa (I used bulgur wheat)
  • 1 cup vegetable broth (I used a cup of water with a tablespoon of miso paste)
  • 1 540-ml can black beans, drained and rinsed
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime (I used 2 tbsp)
  • 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:


  1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
  3. Serve immediately.
I like spicy, flavourful but not hot food, so I should've removed the seeds from the jalapeno pepper. I forgot the cumin, and didn't have an avocado. But this was still delicious and I will be making it again! I served it up with a couple spoonsful of sour cream to alleviate the burning on my tongue.

Jalepeno and garlic
Ingredients ready to go into the pan
Original recipe: http://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/

1 comment:

  1. I have made something like this with a pie tin buttered, and lined with torn corn tortillas, then pouring in the one-pan Mexican dish, and popping in the oven long enough to melt the handful of grated cheese ontop. The tortillas are really good under there, all soft and blending in with the mixture as you scoop out spoonsful.

    Marms

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