This one-pan vegan meal is quick to pull together, uses mostly pantry ingredients and keeps clean-up a total breeze. It is loaded with Mexican flavor from the jalapeno, cilantro, lime juice, garlic and red onion.
It is filling and yet completely gluten-free, grain-free and plant-based. I love that it sneaks in three vegetables (tomato, orange bell pepper and yellow bell pepper) and plant-based protein from quinoa and black beans. I like to serve mine with heaps of fresh cilantro, green onion and freshly squeezed lime juice.
Whenever I ask for feedback via Instagram polls you all always say you want more easy, nutritious dinners. One-pan (or one-pot) meals are the perfect easy weeknight solution.
This one allows you to throw everything into the pan, cover it and forget about it for twenty minutes. Once the quinoa is cooked, you simply stir in the black beans, cilantro, lime juice and green onions. It couldn't be more simple or quick.
I like to scale my recipes to not only feed my family but to ensure leftovers for lunch or dinner the following day. This recipe makes enough for six servings and stores, travels and reheats beautifully. For me, leftovers equal meal prep.
This recipe is vegan, gluten-free, grain-free, soy-free, refined sugar-free and nut-free. If you give this recipe a try, please snap a pic and tag #eatingbyelaine and @eatingbyelaine on Instagram, Twitter or Facebook so I can see your creations.
One-Pan Mexican Quinoa and Black Beans
- Total Time: 30 mins
- Yield: 6 1x
- Diet: Vegan
Description
A simple one-pot, plant-based meal with fresh Mexican flavor. This dish will be ready in 30 minutes or less. It serves six so likely there will be leftovers making this a wonderful option for meal planning/prepping.
Ingredients
- 1 tablespoon extra virgin olive 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 jalapenos, diced (stem and seeds removed)
- 1 teaspoon fine grain sea salt
- 1.5 tablespoon taco seasoning
- 1.5 cup uncooked white quinoa, rinsed
- 2 tablespoons tomato paste
- 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:
- diced avocado
- sliced jalapeno
- lime wedges and zest
- diced green onion or red onion
- fresh cilantro
- Homemade Vegan Sour Cream
- Creamy Cilantro Lime Jalapeno Sauce
Instructions
- 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.
- Add the quinoa, tomato paste, 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.
- 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.
- 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.
- Serve warm, topped generously with avocado, fresh cilantro, vegan sour cream, sliced jalapeños, and additional green onions.
- 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.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Entree
- Method: Stovetop
- Cuisine: Mexican
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