One-Pan Mexican Quinoa and Beans

    45 minutes

    This Mexican-inspired recipe cooks quinoa with jalapeno pepper, black beans, corn and diced tomatoes to make an easy one-pan vegan main or vegetarian side dish.

    1 person made this

    Serves: 6 

    • 2 teaspoons olive oil
    • 3 jalapeno chillies, seeded and finely chopped
    • 2 cloves garlic, crushed
    • 1 1/4 cups vegetable stock
    • 1 (15 ounce) can black beans, drained and rinsed
    • 1 (400g) can diced tomatoes
    • 1 cup quinoa
    • 1 cup frozen corn kernels
    • 1/2 teaspoon salt
    • 1/3 cup chopped fresh coriander
    • 1 tablespoon lime juice

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat oil in a large pan over medium-high heat. Saute jalapenos and garlic until fragrant, about 1 minute.
    2. Pour vegetable stock into the pan. Stir black beans, tomatoes, quinoa, corn and salt into the stock. Bring to the boil, reduce heat to low and simmer, covered, until the liquid is fully absorbed into the quinoa, about 20 to 25 minutes.
    3. Fluff quinoa with a fork. Stir in coriander and lime juice.

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