This one drew my attention because of the list of ingredients: black beans, quinoa, southwestern spices, peppers, and cheese (vegan or dairy). What a lovely recipe! It's a bit of work because it calls for sauteing the onion, garlic, and jalapenos (don't worry, it's not overly spicy) while cooking the quinoa. It also calls for already having the black beans cooked. But once the sauteing is done, it's a bit of simmering of beans, vegee broth, and sauteed delights while toasting the cooked quinoa in the spices and then stovetop roasting the peppers.
I love one skillet meals, and when this one came out of the oven it was just perfect! I served it with multi-colored chips and sour cream (vegan or dairy - both optional) and it was scrumptious.
In fact, it was so good that when my husband got home from band practice tonight, he asked me, "Is there any of that southwestern stuff left?" I smell it from the kitchen now. It's a nice added benefit that it reheats so nicely!
If you're interested in trying it yourself, Here's a link to the recipe on the Pinch of Yum website.
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