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One-Skillet Mexican Quinoa with Black Beans

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By · Published (Updated Aug 7, 2026)
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This easy one-skillet Mexican quinoa is loaded with black beans, bell peppers, fresh lime and plenty of taco flavor for a simple, filling weeknight dinner.

A skillet of quinoa and black bean taco filling topped with sliced avocado, jalapeño, lime wedges, diced red onion, green onions, cilantro, and a dollop of sour cream, with garnish bowls nearby.

If you've been around here for a while, you already know I'm a huge fan of meals that don't leave the kitchen looking like a disaster afterward.

This is one of those recipes I come back to again and again because everything cooks in one skillet. There aren't multiple pots to wash, the prep is simple, and it makes enough for dinner plus leftovers which, in my house, is always a win.

It's hearty enough to be a complete meal on its own, but all the fresh toppings really take it over the top. I never skip the avocado, extra cilantro, a squeeze of lime, and a dollop of vegan sour cream.

A bowl of quinoa salad topped with sliced avocado, jalapeño, lime wedge, sour cream, chopped red onion, and cilantro, with a fork and a small bowl of green onions nearby.

Why You'll Love This Recipe

Weeknight dinners should make life easier, not harder, and this recipe does exactly that.

You'll love it because:

  • Everything cooks in one skillet.
  • It's made with pantry staples and fresh vegetables.
  • It reheats beautifully for lunch the next day.
  • It's naturally vegan and gluten-free.
  • Everyone can customize their own bowl with their favorite toppings.

If you're someone who loves meal prep without actually meal prepping, this recipe is for you.

Bowls of black beans, quinoa, chopped yellow bell peppers, red onion, green onion, cilantro, jalapeño, garlic, and spices, with a halved lime, olive oil, canned tomatoes, and a pitcher of water on a blue surface.
Chopped green bell pepper, yellow bell pepper, and red onion, with minced garlic, ground spices, and salt in a white pan on a blue surface, ready to be cooked.
Diced yellow, orange, and green bell peppers with red onions sautéing in a pan, on a light blue surface.
A pot of soup with diced vegetables, broth, chopped tomatoes, and a large pile of uncooked quinoa on top. A wooden spoon rests in the pot.
A skillet filled with cooked quinoa mixed with diced yellow peppers, tomatoes, and green herbs, with a wooden spoon resting in the mixture on a light blue surface.
A skillet filled with a quinoa and vegetable mixture, topped with black beans, chopped green onions, and fresh cilantro, with a wooden spoon resting inside. Bowls of green onions and limes are visible in the background.
A skillet filled with quinoa, black beans, chopped bell peppers, tomatoes, and spices, with a wooden spoon resting inside. Small bowls of green onions and herbs are visible in the background.

Make It Your Own

One of my favorite things about this recipe is how adaptable it is.

Turn it into burrito bowls, spoon it into tacos, stuff it inside roasted bell peppers or pile it over crisp romaine for a taco salad.

I also love serving it with toppings spread across the table so everyone can build their own bowl. Avocado, vegan sour cream, extra cilantro, sliced jalapeños, lime wedges, and my Creamy Cilantro Lime Jalapeño Sauce are all favorites in our house.

A skillet of quinoa and black bean casserole topped with sliced avocado, jalapeños, chopped red onion, green onion, fresh cilantro, lime wedges, and a dollop of sour cream.

Helpful Tips

A few things I've learned after making this recipe many times:

  • A heavy skillet with a tight-fitting lid makes the biggest difference.
  • Resist the urge to lift the lid while it's cooking. The trapped steam is what cooks the quinoa perfectly.
  • Every stovetop is a little different. If there is still liquid remaining after cooking, simply cover the skillet again and give it a few more minutes.
  • Don't skip tasting before serving. Fresh lime juice, cilantro and an extra pinch of salt can completely wake up the flavors.
A skillet filled with quinoa, black beans, tomatoes, sliced jalapeños, avocado, chopped red onion, and a dollop of sour cream, garnished with cilantro. A wooden spoon rests inside the skillet; a bowl of onions is nearby.

Storage

This is one of those dinners that's just as good the next day.

Store leftovers in an airtight container in the refrigerator for up to five days. Reheat gently and add your fresh toppings afterward for the best texture.

I also love packing leftovers for lunch because everything holds up so well.

A bowl of quinoa and black bean salad topped with avocado slices, jalapeños, sour cream, lime wedge, and chopped herbs, with a fork, green onions, and lime on the side.

If this One-Skillet Mexican Quinoa makes it into your weeknight dinner rotation, leave a comment and rating below and tag me @eatingbyelaine on Instagram-I love seeing what you make!

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A skillet of quinoa and black bean taco filling topped with sliced avocado, jalapeño, lime wedges, diced red onion, green onions, cilantro, and a dollop of sour cream, with garnish bowls nearby.

One-Pan Mexican Quinoa and Black Beans

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  • Author: Elaine Gordon
  • Total Time: 30 mins
  • Yield: 6 1x
  • Diet: Vegan
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Description

This easy one-skillet Mexican quinoa is loaded with black beans, bell peppers, fresh lime and plenty of taco flavor for a simple, filling weeknight dinner.

Ingredients

Scale
  • 1 tablespoon extra virgin olive oil or avocado oil
  • 1 medium red onion, diced
  • 4 large cloves garlic, minced
  • 2 bell peppers, diced (stem and seeds removed) [red, orange, yellow or a mix!]
  • 2 jalapeños, diced (stem and seeds removed)
  • 1 teaspoon fine grain sea salt
  • 1.5 tablespoon taco seasoning
  • 1.5 cup uncooked white quinoa, rinsed
  • 2.5 cups water
  • 1, 14.5 ounce can diced tomatoes (with juices)
  • 1, 15 ounce can black beans, drained and rinsed
  • 1 cup fresh cilantro, chopped
  • 1 large juicy lime, juiced
  • 6 green onions, diced

Serve with:

Instructions

  1. Heat the olive oil in a 12.5-inch large rimmed non-stick sauté pan with a lid over medium heat. Add the red onion, garlic, bell peppers, jalapeño, salt and taco seasoning. Sauté for about 5 minutes, until the onions are softened and beginning to turn translucent.
  2. Add the quinoa, water and diced tomatoes (with their juices), stirring until everything is well combined. Bring the mixture to a boil, then cover the pan with a tight-fitting lid and reduce the heat to low. Simmer for 20-25 minutes without lifting the lid.
  3. I use a ceramic nonstick pan that cooks very evenly without burning the bottom, and the quinoa is perfectly cooked after 20 minutes. If you check the pan and there is still liquid remaining, simply replace the lid and continue cooking over low heat for another 5-10 minutes, or until all of the liquid has been absorbed.
  4. Once the liquid has been absorbed, remove the pan from the heat and stir in the black beans, cilantro, lime juice and green onions. Taste and adjust the seasonings as needed. You may want to add a little more salt, taco seasoning, lime juice or cilantro to suit your taste.
  5. Serve warm, topped generously with avocado, fresh cilantro, vegan sour cream, sliced jalapeños, and additional green onions.
  6. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a microwave-safe container, if desired, before adding the avocado and other fresh toppings.

Equipment

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Mexican

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