One Pan Mexican Quinoa

Take dinner south of the border with this one pan Mexican Quinoa! It’s packed with good-for-you ingredients and is flavored with a simple combination of spices. Leftovers reheat beautifully throughout the week, making it great for meal prep. It’s a hearty, healthy gluten-free and vegan dinner that’s on the table in about 40 minutes!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: Mexican

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6 servings

Calories: 369 kcal per serving

Ingredients

2 tablespoons - extra virgin olive oil
1 - yellow onion
1 - sweet potato
2 cloves - garlic
2 - bell peppers
1 ½ tablespoons - taco seasoning
1 cup - uncooked quinoa
14 ½ ounces - fire roasted diced tomatoes
10 ounces - diced tomatoes with chilies
15 ounces - black beans
1 ½ cups - vegetable stock
1 - lime
¼ cup - fresh cilantro
1 - medium avocado

Instructions

Heat the olive oil in large skillet over medium heat. Add the onion and sauté 5 minutes.
Add the sweet potato and sauté 3-4 minutes longer. Add the garlic and bell peppers, cook 2 minutes, then add the spices and cook 30 seconds longer.
Add the quinoa, both cans of diced tomatoes, black beans, and vegetable stock or water and stir to combine. Bring to a boil, then reduce heat to medium low. Cover and cook for 20 minutes, or until the quinoa has absorbed most of the liquid.
Remove from heat and add the lime juice, cilantro, and season with salt and pepper to taste. Serve with garnishes, if desired, and enjoy!

Nutrition