Chipotle Mexican Quinoa
This one-pan chipotle Mexican quinoa combines black beans, corn, peppers, and quinoa with a smoky chipotle pepper for a balanced vegetarian meal ready in 25 minutes. Pairing vitamin C-rich peppers with plant-based iron helps maximize nutrient absorption.
Ingredients
- 2 tbsp canola oil
- 1 large onion diced
- 1 ½ tsp oregano
- 1 tsp cumin
- ¼ tsp chili flakes
- ½ tsp salt
- 1 red or orange pepper diced
- 4 cloves garlic minced
- 1 chipotle pepper in adobo sauce chopped
- 1 tbsp vegetable bouillon I like the Better Than Bouillon brand
- 1 cup salsa
- 1 cup dry quinoa
- 2 cups water
- 1 ½ cups black beans or 1 can, drained and rinsed
- 1 cup frozen corn kernals
- chopped cilantro optional
- shredded cheese optional
Instructions
- In a dutch oven or large skillet, heat the canola oil over medium heat.
- Add the onion, oregano, cumin, chili flakes, and salt. Saute until the onions are soft.
- Add the bell pepper, garlic, chipotle pepper, and bouillon. Saute another minute.
- Add the salsa, quinoa, and water. Heat to boiling and then turn down to low to simmer until the quinoa is cooked.
- Add in the black beans and corn. Stir until heated through.
- Serve with cilantro and cheese (if desired).
Nutrition
Calories: 394kcal | Carbohydrates: 63g | Protein: 15g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 828mg | Potassium: 911mg | Fiber: 13g | Sugar: 5g | Vitamin A: 1507IU | Vitamin C: 45mg | Calcium: 93mg | Iron: 5mg
Servings: 4
Calories: 394kcal
