1 tbsp olive oil
1 large onion, diced
4 cloves garlic, crushed
2 tsp chipotle peppers in adobo sauce, or 2 fresh chillies, finely chopped
3 tsp ground cumin
2 tsp paprika
1 tsp dried oregano
200g dry quinoa, rinsed
500ml vegetable stock
500g fresh tomatoes, chopped
1 x 400g tin black beans, drained and rinsed
1 x 340g tin sweetcorn, drained
3 generous handfuls fresh spinach
200g plant-based grated cheddar
Fresh coriander, roughly chopped (optional)
To serve: Guacamole, plant-based yoghurt, toasted taco shells or tortillas, and tortilla chips.
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Heat the olive oil in a large, ovenproof skillet over a medium heat. Add the onion and cook for 8–10 minutes until softened. Stir in the garlic and cook for another minute.
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Add the chipotle peppers or chillies, cumin, paprika and oregano. Stir well and cook for a minute to release all those gorgeous smoky aromas.
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Stir in the rinsed quinoa, vegetable stock and chopped tomatoes. Bring to the boil, cover, reduce the heat to low and simmer for around 20 minutes, stirring occasionally, until the quinoa is tender and most of the liquid has been absorbed.
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Stir in the black beans, sweetcorn, spinach and half of the grated plant-based cheddar. Mix well until the spinach has wilted.
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Into the oven! Preheat the oven to 200°C (180°C fan). Sprinkle the remaining cheese over the top of the skillet and transfer to the oven for around 10 minutes, until the cheese has melted and is beginning to turn golden.
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Finish with fresh coriander, if using, and serve straight from the skillet with guacamole, plant-based yoghurt, toasted taco shells or tortillas, and tortilla chips for scooping up every last bit.
