It’s still hot in Houston.
I don’t want to spend two hours chopping, assembling and baking a large casserole right now, no matter how insanely delicious it may be.
But I do want to eat cheesy black bean quinoa-filled goodness, and I want you to eat it too, even if you live in a heat-ridden place like Houston (and even if you live in a place where the weather has decided to behave moderately). So get this dreamy medley of creamy black beans, smoky “roasted” bell peppers, juicy tomatoes, sweet corn and TEXTURE-HEAVEN-quinoa covered in a thin blanket of melty cheese and into your mouth STAT.This is a super easy, extremely tasty and nutrition-packed stovetop entree that you can have on the table in just over half an hour.
I’ve made this three times so far and the boyfriend rating is through the roof, as far as I’m concerned. The first time I made this, we almost ate the entire skillet ourselves. Seriously.