Cook the Quinoa: Begin by bringing 2 cups of water to a boil in a medium saucepan over high heat. Once boiling, add in 1 and 1/4 cups of rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes. The quinoa is ready when the water is fully absorbed and the grains have fluffed up; use a fork to fluff before setting aside.

Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 medium diced yellow onion and sauté for 2-3 minutes until it becomes fragrant and translucent. Next, toss in 2 diced bell peppers, 1 diced jalapeño, and 3 minced garlic cloves. Cook this colorful mixture for another 3-4 minutes until the vegetables are tender, stirring occasionally to avoid burning.

Combine the Ingredients: Stir in a 14-ounce can of diced tomatoes (with juices), along with 19 ounces of drained and rinsed black beans. Then, sprinkle in 1/2 tablespoon of chili powder, 1 teaspoon each of cumin, garlic powder, onion powder, and paprika, along with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Mix everything well and allow it to simmer for 2-3 minutes, letting the spices meld together.

Incorporate the Quinoa: Reduce the heat to low and gently fold in the fluffy quinoa from earlier. Ensure the quinoa is evenly distributed throughout the skillet mixture. Then, sprinkle 1 cup of shredded cheese over the top. Cover the skillet with a lid to help the cheese melt, cooking for about 2-3 minutes until beautifully gooey and melted.

Optional Broil for Extra Melting: If you prefer an extra cheesy finish, switch on the broiler and broil the skillet for a couple of minutes, watching closely to ensure the cheese doesn’t burn.

Serve and Garnish: Once everything is beautifully melted and combined, remove the skillet from heat. Serve your delicious taco skillet while hot and top it with your choice of sliced avocado, fresh cilantro, chopped green onion, and a dollop of Greek yogurt or sour cream.