Mexican-style One Pot Veg, Beans & Quinoa

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Jasmine

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Today I’m sharing a flavour-packed, high-fibre, prep-friendly one pot. It’s great for weeknights and holds up great in the fridge if you prefer to have everything ready to go beforehand. There’s so much plant variety in here too! It’s my Mexican-inspired one pot quinoa, beans and veg…

INGREDIENTS

Vegetables:

Mushrooms

Red pepper

Yellow pepper

Baby plum tomatoes (or cherry)

Spinach

Aromatics and flavour:

Red onion

Garlic

Mild green chilli

Smoked paprika

Cumin

Chipotle chilli flakes (or normal chilli flakes)

Oregano

Ground coriander

Tomato paste

Vegetable stock

Everything else:

Quinoa (I used tricolour)

Black beans (pre-cooked – canned, jarred etc.)

Toppings:

Fresh coriander

Lime juice

Optional extras:

Avocado

Sour cream

Queso Fresco (or feta)

TIPS & NOTES

This is such an easy recipe – there’s just one extra step I recommend for the best results possible. I dry fry the mushrooms, remove them from the pan and add them back in later because mushrooms have a high water content, so I try to cook that out first so they don’t get rubbery. If you’ve washed them directly before use, pat them dry with a tea towel.

Honestly, sweetcorn is one of the few foods I hated as a kid that I’ve not been able to get myself to like in any meaningful way. However, a can of sweetcorn would also be a great addition to this dish!

I love preparing a container of this at the start of the week to grab when I need a quick lunch or dinner. It contains 13g of fibre per portion (making it a great healthy meal base) but I often add an avocado which bumps this up further. A little sour cream (veggie or vegan) and crumbling over some feta (again, you can use vegan feta) also work great. You can even add a side of meat / fish (chicken or salmon would work well) alongside a slightly smaller portion, if you eat it. If you throw it in the air fryer, it’s still going to be a quick and easy dinner.

One Pot Mexican-style Vegetables, Beans & Quinoa

  • Servings: 3 (or 4-5 as a side)
  • Difficulty: Easy
  • Print

A simple one pot with plenty of flavour and plants

No special equipment or advance prep needed

Ingredients

  • 1 small red onion (finely chopped)
  • 2 cloves of garlic (pressed, finely chopped or grated)
  • 1 mild green chilli (chopped)
  • 175g of tricolour quinoa (rinsed before use)
  • 1 400g can of black beans (drained and rinsed)
  • 2 bell peppers (I used red and yellow) (cut into chunks)
  • 50g of spinach (roughly chopped)
  • 100g of baby plum tomatoes
  • 100g of mushrooms (sliced)
  • A handful of corander (large stems removed, roughly chopped)
  • 1 tbsp of tomato paste
  • 1 tsp of ground coriander
  • 1 tsp of cumin
  • 1 tsp of smoked paprika
  • 1 tsp of oregano
  • 1/2 a tsp of chipotle chilli flakes
  • 1 vegetable stock cube
  • A drizzle of avocado oil (or neutral vegetable oil)
  • Salt and pepper to taste

Directions

  1. Add the mushrooms to a wide-based lidded pan over a medium heat – cook for 7-10 mins (stirring partway through) until the mushrooms are cooked with no excess water and set them aside
  2. Add a drizzle of oil and add in the garlic, onion and chilli with some salt and pepper and sauté until fragrant (a couple of mins)
  3. Add the tomato paste and cook for a minute or two whilst you boil the kettle
  4. Add the peppers and sauté for a few mins
  5. Prepare the vegetable stock cube in 200ml of boiling water
  6. Add the tomatoes and quinoa to the pan, pour over the vegetable stock and cover and bring to a boil before reducing to a simmer – cook until the quinoa is cooked and the water is completely absorbed (add a little extra if needed), this should take 15-20 mins
  7. Add the mushrooms back in, as well as the spinach and black beans, cover and cook for a 2-3 mins until the spinach wilts
  8. Add any extra seasoning needed and squeeze over the lime juice and sprinkle on the coriander to serve

Let me know if you try this one pot!

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