Southwest Skillet Ensemble

Last week I was having a hot, mental debate over whether to fix Heather Bakes, Mexican Quinoa Casserole or my trusty Cuban Black Beans & Quinoa for dinner. I'm not very good at decisions, so I decided to combine the two. The outcome? A-mazing!

Southwest Skillet Ensemble

3 - Cloves  Garlic

1 - Small Onion

1 - Green Bell Pepper

1 - Medium Zucchini

1 - Medium Yellow Squash

1/2 Teaspoon - Crushed Red Pepper

1 - Large Can of Diced Tomatoes

1 - Can of Black Beans

1 Cup - Quinoa

1 Cup - Water

1 Teaspoon - Cumin

1 Teaspoon - Oregano

Salt & Pepper to Taste

***Optional: 1 Cup - Shredded Cheese (of your choosing)

- Chop Veggies

- Sautee veggies in jumbo skillet 'til soft, and almost fully cooked

- Add Spices

- Add tomatoes, beans, quinoa, and water (don't drain the tomatoes and beans--you'll need the juices for the quinoa!)

- Stir to combine, and bring to a boil

- Reduce temperature to low/medium-low and cook for approximately 30minutes or 'til quinoa is fully cooked

***Optional: Top with shredded cheese and place in 350F oven for several minutes 'til cheese if melted and gooey.