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–+ servings

One Pan Mexican Black Bean Quinoa

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Lunch & Dinner
Servings 4

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!