One-Pot Mexican Quinoa Black Beans (Print Version)

Hearty Mexican quinoa bowl with beans, corn, and vivid spices—ready in one pot, perfect for busy evenings.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, rinsed

→ Vegetables and Legumes

02 - 1 can (15 oz) black beans, drained and rinsed
03 - 1 cup corn kernels (fresh, frozen, or canned and drained)
04 - 1 red bell pepper, diced
05 - 1 small red onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 can (14.5 oz) diced tomatoes with juices

→ Liquids

08 - 2 cups vegetable broth

→ Spices and Herbs

09 - 1 teaspoon ground cumin
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon black pepper
15 - 1/4 teaspoon cayenne pepper (optional)
16 - Juice of 1 lime
17 - 1/4 cup fresh cilantro, chopped

→ Optional Toppings

18 - Sliced avocado
19 - Shredded cheese
20 - Sour cream or vegan alternative
21 - Lime wedges

# How to Make It:

01 - Heat a large saucepan or Dutch oven over medium heat. Add a splash of olive oil. Add the finely chopped red onion and diced red bell pepper. Sauté for 3–4 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the rinsed quinoa, drained and rinsed black beans, corn kernels, diced tomatoes with their juices, and vegetable broth to the saucepan.
04 - Stir in the ground cumin, chili powder, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using).
05 - Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15–18 minutes, or until the quinoa is tender and most of the liquid has been absorbed.
06 - Remove the saucepan from the heat. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning as needed.
07 - Serve hot, garnished with optional toppings such as sliced avocado, shredded cheese, sour cream or vegan alternative, and lime wedges as desired.

# Additional Tips::

01 -
  • Ready in just 35 minutes from start to finish
  • Uses pantry staples you likely already have on hand
  • Packed with plant-based protein from quinoa and black beans
  • Naturally gluten-free and vegetarian friendly
  • Incredibly versatile for toppings and variations
02 -
  • Excellent source of complete protein with quinoa and beans working together
  • Makes fantastic leftovers that taste even better the next day
  • Extremely budget friendly at roughly $2 per serving
  • Can be enjoyed hot or cold like a grain salad
  • Perfect for meal prep containers that last all week
03 -
  • Always rinse quinoa thoroughly before cooking, even if the package says prewashed. This removes any remaining saponins that can cause bitterness.
  • For extra flavor, toast the dry quinoa in the pan for 1 minute before adding liquids.
  • The dish is ready when the quinoa displays its characteristic white spiral tail but still maintains a slight bite.

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