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One-Post Mexican Beans and Quinoa

By September 6, 2017September 8th, 2017Dinner, Lunch, Recipes, Vegetarian
One-Post Mexican Beans and Quinoa
Serves 2
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  1. 2 Tbsps avocado oil, or extra virgin olive oil
  2. 1 yellow onion, diced
  3. 1 large sweet potato, peeled and chopped into cubes
  4. 2 cloves fresh garlic, minced
  5. 1 red bell pepper, diced
  6. 1 yellow bell pepper, diced
  7. 2 large fresh tomatoes, diced
  8. 1 Tbsp chili powder
  9. 1 tsp ground cumin
  10. 1 tsp smoked paprika
  11. 1 cup uncooked quinoa, rinsed
  12. one 14.5 oz. can Diced Tomatoes(no added salt)
  13. one 15 oz. can black beans, rinsed and drained
  14. 1 cup sweet corn, frozen or fresh
  15. 1½ cups vegetable stock or water
  16. juice of 1 large fresh lime
  17. ¼ cup fresh chopped cilantro
  18. Extra cilantro and lime wedges, avocado, or cheese for serving, optional
  1. Heat the oil in large skillet over medium heat. Add the onion, sweet potato and sautee until the onion is softened, for about 5 minutes. Add the garlic, bell pepper, spices and cook stirring continuously for 1 minute.
  2. Add quinoa, diced tomatoes (fresh and canned), black beans, corn and vegetable stock and stir to combine.
  3. Bring to a boil, then reduce heat to medium low. Cover with a tight lid and cook for 20 minutes, or until the quinoa has absorbed most of the liquid.
  4. Add the lime juice, cilantro and season with salt and pepper to taste.
  5. Garnish with the extra cilantro, lime, avocado and enjoy!
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