Ingredients

The following ingredients have 6 Servings
  • 1 tsp. vegetable oil
  • ½ of a medium onion, chopped
  • 1 bell pepper, chopped
  • 1 tsp. chili powder
  • ½ tsp. salt
  • ½ tsp. smoked paprika
  • 1 cup quinoa, rinsed
  • 1 (14.5 oz.) can black beans, drained
  • 1 (14.5 oz.) can diced tomatoes, drained
  • 1 and ½ cups water or low-sodium stock
  • ½ cup shredded cheddar cheese
  • 12 (6-in.) flour tortillas
  • 1 cup salsa or pico de gallo
  • ½ cup sour cream or Greek yogurt

Instruction

  • Warm the vegetable oil in a large skillet over medium-low heat. Add the onion and the bell pepper. Cook stirring occasionally until softened, 3-5 minutes.
  • Add the chili powder, salt, and smoked paprika. Stir. Add the quinoa, beans, tomatoes and water or stock. Stir. Increase heat to high and bring to a boil. Reduce heat to low, cover and allow to simmer until all liquid is absorbed and the quinoa is soft, about 13-16 minutes.
  • Remove the skillet from the heat and uncover. Fluff the quinoa with a fork. Sprinkle with the cheddar cheese. Return cover and allow the heat from the quinoa to melt the cheese.
  • Serve the quinoa mixture in flour tortillas with the salsa and sour cream and any other fajita toppings that you like.