Black beans, corn, avocado, shredded Monterey Jack, cumin and ancho chile are great in tacos, burritos and enchiladas, but this easy dish proves just how versatile these Mexican flavors can be. Quinoa is the base for the healthy meal—it cooks in the same pan as the beans and corn, along with diced red bell pepper and tomato. The spices add depth, and then you garnish the somewhat spicy mixture with cooling dollops of sour cream, sliced avocado and shredded cheese.
Get the recipe: One-Pot Mexican Quinoa
