If you like spicy Mexican food, this is an easy weeknight dish that is perfect for lunch leftovers the next day. It’s delicious and nutritious but the best part is that it’s all made in ONE PAN. Oh, that makes my heart happy! I made this late after my son’s baseball game last week, so I made substitutions with whatever I had in the pantry: frozen corn (instead of canned), two cans of petite diced tomatoes and one small can of green chilis. You must top with fresh cilantro and lime though 😉
Mexican Quinoa
