This hearty, nutrient-packed dish combines onions, peppers, black beans, fire-roasted tomatoes, corn, and quinoa for a satisfying meal that’s both vegan and gluten-free. Ready in just 30 minutes, it’s perfect for meal prep or leftovers, packed with bold spices and fresh flavors that appeal to all tastes.
What you need for this recipe:
- Fire Roasted Tomatoes: Charred over a flame for a deep, smoky sweetness, these tomatoes elevate the dish with rich, caramelized flavor.
- Black Beans: High in fiber, protein, and antioxidants, black beans add a nutritious boost along with a satisfying texture.
- Corn: Opt for organic or non-GMO corn to avoid genetically modified varieties. Frozen corn works well for convenience, while fresh kernels can be used in season.
- Olive Oil: Opt for extra virgin since this type is not refined or processed.
- Yellow or Red Onion
- Garlic
- Bell Pepper
- Chili Powder
- Cumin
- Salt + Pepper
- Quinoa: A complete protein, quinoa adds heartiness to the dish. Pre-cooked frozen quinoa saves time without sacrificing quality.
- Avocado
- Cilantro
- Non-Toxic Bakeware + Utensils
Tips:
- Frozen quinoa is a time-saving alternative with great texture
- Add quinoa last to prevent it from becoming mushy.
- Frozen corn is a budget-friendly, convenient option.
- Fire-roasted tomatoes enhance depth and sweetness.
- Use a red, pepper, or yellow bell pepper for natural sweetness
StorageÂ
- Keep leftovers in an airtight container in the refrigerator for up to 4 days.
One Pan Mexican Black Bean Quinoa
Cooking & Baking Supplies
- Our Place Always Pan
Ingredients
- 1 tbsp olive oil
- 1/2 red or white onion, diced
- 2 garlic cloves, minced
- 1/2 bell pepper, chopped
- 1 15oz can black beans
- 1 14.5 oz can fire roasted tomatoes
- 1/2 cup corn, frozen or canned
- 1 tsp chili powder
- 1 tsp cumin
- 1/4 tsp salt
- sprinkle pepper
- 2 1/2 cups cooked quinoa
- 1/2 avocado sliced (garnish)
- 1 tbsp chopped cilantro (garnish)
Instructions
- Prep your onions, garlic, bell pepper. Rinse and drain your black beans. Open your tomatoes!
- In a large pan over low/medium heat, add olive oil and onions and garlic. Saute for about 7-8 minutes until onions start to brown (if garlic starts burning, lower heat).
- Add bell peppers to the pan and saute for 4-5 minutes, until they are soft.
- Add the black beans, tomatoes, corn, and spices and mix everything together. Bring dish to a boil, then lower heat to simmer for 5-7 minutes.
- Add in cooked quinoa and cook for 2-3 minutes, mixing everything together.
- Top with sliced avocado and fresh cilantro and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
