One Pan Mexican Quinoa with Black Beans
Craving a delicious and easy weeknight meal? This one pan Mexican quinoa with black beans is your new go-to. It’s packed with flavor, incredibly simple to make, and perfect for a satisfying one pan dinner.
Key Ingredients & Substitutions
- Quinoa: Use any color of quinoa you prefer.
- Black Beans: Canned black beans work best for convenience.
- Corn: Fresh, frozen, or canned corn are all excellent.
- Vegetable Broth: Chicken broth can be used if you prefer.
- Salsa: Use your favorite mild or medium salsa.
- Cheese: Cheddar, Monterey Jack, or a Mexican blend are great.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup uncooked quinoa, rinsed
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- 1 cup salsa
- 2 cups vegetable broth
- 1/2 cup chopped fresh cilantro
- 1 cup shredded cheese (cheddar or Monterey Jack)
Spices:
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Servings: 4
- Tools Needed: Large skillet with a lid
Step-by-Step Instructions
1. Sauté Aromatics
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Combine Ingredients
Add the rinsed quinoa, black beans, corn, diced tomatoes with green chilies, salsa, vegetable broth, chili powder, cumin, and smoked paprika to the skillet. Stir everything well to combine. Season with salt and pepper.
3. Simmer and Cook
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 15-20 minutes, or until the quinoa is cooked and most of the liquid has been absorbed.
4. Finish with Freshness
Remove the skillet from the heat. Stir in the fresh cilantro. Sprinkle the shredded cheese evenly over the top of the quinoa. Cover again for a few minutes to allow the cheese to melt.
5. Serve and Enjoy
Once the cheese is melted and gooey, your one pan Mexican quinoa with black beans is ready. Serve immediately and savor this delightful one pan dinner.
Variation Ideas
- Add diced bell peppers with the onion for more vegetables.
- Top with sliced avocado or a dollop of plain yogurt for extra creaminess.
- Stir in a squeeze of fresh lime juice at the end for a bright, zesty finish.
- For a bit of heat, add a pinch of cayenne pepper with the other spices.
Storage Instructions
Store any leftover one pan Mexican quinoa with black beans in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in the microwave or on the stovetop with a splash of broth until heated through.
Frequently Asked Questions (FAQ)
Can I use pre-cooked quinoa?
No, this recipe is designed for uncooked quinoa to absorb the liquids and flavors properly.
Do I need to rinse the quinoa?
Yes, rinsing quinoa removes its natural bitter coating (saponin) and is recommended.
Can I make this spicier?
Absolutely! Add some chopped jalapeños with the onion or a pinch of cayenne pepper.
What if I don’t have a lid for my skillet?
You can use aluminum foil tightly crimped around the edges of the skillet to create a makeshift lid.
Is this recipe suitable for meal prep?
Yes, it’s a fantastic option for meal prep. Divide into single-serving containers once cooled.
Can I add other vegetables?
Certainly! Diced zucchini or bell peppers would be great additions to this one pan dinner.
