Mexican Beef & Black Bean Skillet
Seasoned lean ground beef simmered with hearty black beans, vibrant bell peppers, and fresh tomatoes, served alongside fluffy quick-cooking quinoa.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 3
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $4.40/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Sodium
- Low-Sugar
- High-Protein
- High-Fiber
- Kosher
- Halal
Tags
- one-pot
- sauté
- quick
- healthy
- savory
- spicy
Ingredients
- 9 ounce lean ground beef (93% lean)
- 1 can canned black beans (15-ounce, very well rinsed)
- 1 green bell pepper (large, diced)
- 2 Roma tomatoes (diced)
- 3 clove garlic (minced)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 0.75 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.25 teaspoon black pepper
- 0.5 cup unsalted vegetable broth
- 1 cup quick-cooking quinoa (uncooked)
Instructions
- Cook quick-cooking quinoa according to package directions. Set aside.
- While quinoa cooks, heat olive oil in a large skillet over medium-high heat. Add lean ground beef and cook, breaking it apart, until browned, about 5-7 minutes. Drain any excess fat.
- Add diced green bell pepper, fresh Roma tomatoes, and minced garlic to the skillet with the beef. Sauté for 3-5 minutes until vegetables begin to soften.
- Stir in well-rinsed black beans, cumin, smoked paprika, dried oregano, and black pepper. Pour in unsalted vegetable broth. Bring to a simmer and cook for 3-4 minutes to allow flavors to meld.
- Serve the beef and black bean skillet mixture over the cooked quinoa.
Notes
Rinsing canned beans multiple times under running water is crucial to significantly reduce their sodium content. Adjust red pepper flakes for desired mild heat level.
Nutrition (per serving)
- Calories: 427
- Protein: 36.9 g
- Carbohydrates: 43.1 g
- Fat: 15.6 g
- Fiber: 12.8 g
- Sodium: 90 mg
- Saturated Fat: 6.8 g
- Sugar: 4.7 g
- Cholesterol: 78 mg