One-Skillet Chipotle-Roasted Heirloom Tomato, Black Bean Quinoa
Serve a vibrant vegan dish everyone will love. Chipotle Heirloom Tomato Soup joins yellow corn, black beans, and quinoa in this wholesome recipe. The grain is simmered until tender, then topped with avocado and lime juice for a fresh finish.
Combine black beans, corn, quinoa, and soup into a skillet and bring to a boil.
Immediately cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes.
Add avocado, lime juice, and cilantro or parsley; stir until combined.
1 jarChipotle Heirloom Tomato Soup (16oz)
1 canblack beans (15oz), rinsed and drained
1 cupyellow corn
1avocado, peeled, pitted, and diced
2 Tbspchopped fresh cilantro or parsley