Take dinner south of the border with this one pan Mexican Quinoa! It’s a hearty, healthy gluten-free and vegan dinner that’s on the table in about 40 minutes!

Mexican quinoa in a pan with wooden spoon in center

Fall is on the horizon, and I for one am more than ready. I’ve been craving comfort foods despite the warm late summer temperatures we’ve been having.

This One Pan Mexican Quinoa is healthy comfort food that’s perfect for this time of year. It’s packed with veggies, black beans, sweet potato and hearty quinoa, and lots of warm spice flavor.

It’s perfect for busy weeknights because it comes together in one pot, and it’s ready in about 40 minutes from start to finish.

This is an easy dinner that hits all the marks! 🙂

Table of contents

Mexican quinoa in a skillet with sliced avocado and cilantro leaves

Why you’ll love this recipe

  • Mexican quinoa is a hearty, healthy vegan dinner that’s ready in under 45 minutes.
  • 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 dairy-free, gluten-free and vegan, so it’s great for special diets.

Recipe ingredients

This Mexican quinoa recipe is packed with protein, veggies, and it really satisfies. It was inspired by my sweet potato black bean enchiladas and sweet potato black bean soup because my family really enjoys this combination of flavors!

It’s very versatile and can be changed up with your favorite veggies and items in your pantry.

Mexican quinoa recipe ingredients

Ingredient notes

  • Quinoa. If you’re not familiar with quinoa, it is considered a whole grain, but it’s really a seed from the amaranth plant. It’s a good source of protein, fiber, vitamins and minerals. Any variety of quinoa will work for this recipe. Be sure to rinse the quinoa before adding it to remove any bitter flavor.
  • Aromatics. Onions and garlic are aromatics that provide great depth of flavor.
  • Sweet potato. The sweetness of the sweet potato pairs very well with the warm spices and it makes this meal extra hearty.
  • Black beans. The black beans may be substituted with your favorite variety. My Instant Pot black beans will make this recipe next level.
  • Bell pepper. I used red and yellow bell pepper for color and flavor, but you can use your favorite.
  • Diced tomatoes and chilies. I’ve used one can of fire roasted diced tomatoes and one can of diced tomatoes with chilies for a slight kick of flavor. Feel free to use two cans of your favorite variety of diced tomatoes.
  • Spices. The Mexican quinoa is flavored with my homemade taco seasoning, which I always have on hand in my pantry.
  • Lime. Fresh lime juice brightens all of the flavors of this dish.
  • Cilantro. Adds a pop of freshness and color. If you’re not a fan, substitute it with freshly chopped parsley or oregano.
  • Avocado. Serve with creamy sliced avocado for the perfect dinner, or top with cheese if you prefer.

How to make this recipe

This Mexican quinoa recipe is extremely easy to make. Simply gather your ingredients, prep the veggies, rinse the quinoa and get cooking!

The meal comes together in one pan, and is ready in about 40 minutes.

Pro tip: Prep the veggies up to 1-2 days in advance to make this meal go even more quickly.

See the recipe card below for full instructions.

How to make Mexican quinoa
  1. Sauté the onion for 5 minutes until softened.
  2. Add the sweet potato and sauté 3-4 minutes longer, then add the garlic and bell peppers, and cook 2 minutes more. Add the spices and cook 30 seconds longer.
  3. 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.
  4. 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.
Wooden spoonful of Mexican quinoa with cilantro and avocado

FAQs

Why rinse quinoa?

Quinoa should always be rinsed well prior to cooking to remove any bitter saponin coating on its outer hull that may remain after processing.

Is quinoa good for you?

Quinoa is an ancient grain that is nutrient dense and is a good plant-based protein source. It is fairly high carbohydrates, however, so it may not be a good option for people following a lower carb diet.

How long will Mexican quinoa keep?

This one pan Mexican quinoa will keep for up to 5 days in the refrigerator, making it great for meal prep lunch or dinner.

Spoonful of Mexican quinoa over the pan

How to serve this Mexican quinoa recipe

Serve Mexican quinoa topped with your choice of the following:

Recipe notes

  • Pro tip: Prep the veggies up to 1-2 days in advance to make this meal go even more quickly.
  • The taco seasoning can be subbed with 1 tablespoon chili powder, 1 teaspoon cumin and 1 teaspoon smoked paprika.
  • This meal is great for meal prep and keeps for up to 5 days in the fridge.
  • Customize this Mexican quinoa with your favorite veggies and items in your pantry.
Bowl of Mexican quinoa with fork digging in

More quinoa recipes you’ll love

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Mexican quinoa in a pan with wooden spoon in center

One Pot Mexican Quinoa

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 0 minutes
Total Time: 40 minutes
One Pan Mexican Quinoa is a healthy vegan dinner that's packed with black beans, sweet potato and nutritious quinoa! It's on the table in about 40 minutes and it's great for meal prep!
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Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion chopped
  • 1 small sweet potato peeled and chopped into 1/2″ chunks
  • 2 cloves garlic minced
  • 2 small bell peppers seeded and chopped; I used one red and one yellow
  • 1.5 tablespoons homemade taco seasoning
  • 1 cup uncooked quinoa rinsed (be sure to rinse the quinoa or it may have a bitter flavor!)
  • 14.5 ounces fire roasted diced tomatoes
  • 10 ounces diced tomatoes with chilies or sub with your favorite variety of diced tomatoes
  • 15 ounces black beans rinsed and drained
  • 1 1/2 cups vegetable stock sub with water
  • 1 lime juiced; plus more for serving
  • 1/4 cup fresh chopped cilantro plus more for serving
  • avocado, for serving optional

Instructions 

  • Heat the olive oil in large skillet over medium heat. Add the onion and sauté 5 minutes.
    2 tablespoons extra virgin olive oil, 1 medium yellow onion
  • 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.
    1 small sweet potato, 2 cloves garlic, 2 small bell peppers, 1.5 tablespoons homemade taco seasoning
  • 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.
    1 cup uncooked quinoa, 14.5 ounces fire roasted diced tomatoes, 10 ounces diced tomatoes with chilies, 15 ounces black beans, 1 1/2 cups vegetable stock
  • Remove from heat and add the lime juice, cilantro, and season with salt and pepper to taste. Serve with garnishes, if desired, and enjoy!
    1 lime, 1/4 cup fresh chopped cilantro, avocado, for serving

Notes

  • Pro tip: Prep the veggies up to 1-2 days in advance to make this meal go even more quickly.
  • The taco seasoning can be subbed with 1 tablespoon chili powder, 1 teaspoon cumin and 1 teaspoon smoked paprika.
  • This meal is great for meal prep and keeps for up to 5 days in the fridge.
  • Customize this Mexican quinoa with your favorite veggies and items in your pantry.

Nutrition

Calories: 373kcal, Carbohydrates: 55g, Protein: 12g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 10g, Cholesterol: 5mg, Sodium: 2341mg, Fiber: 13g, Sugar: 12g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Dishes
Cuisine: Mexican
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This recipe was originally published in October 2015. The photos have been updated and the text has been modified to include more recipe information.

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