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
Scale
- 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