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Kids and adults love this recipe for one-skillet Mexican quinoa; perfect for Cinco de Mayo but easy enough to make on a weeknight.

One Skillet Mexican Quinoa Recipe

olive oil

jalapeno pepper, chopped

cloves garlic, chopped

(15 ounce) can black beans, rinsed and drained

(14.5 ounce) can fire-roasted diced tomatoes

yellow corn

quinoa

chicken broth

red pepper flakes, or to taste

chili powder

cumin

pinch kosher salt and ground black pepper to taste

avocado

lime, juiced

chopped fresh cilantro

Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.

Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.