One Pot Mexican Black Bean Sweet Potato Quinoa
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #YesYouCAN #CollectiveBias
One Pot Mexican Black Bean Sweet Potato Quinoa is a vegetarian one pan Mexican quinoa with sweet potatoes, black beans and plenty of flavor!
I’m in the fall spirit, but the weather isn’t cooperating. It’s been in the 90’s with barely a cool-down in the evening, and to boot, my air conditioning broke for the second time in 2 weeks. That won’t stop me from eating my soups and chilis, however — I’ll eat them no matter what the temperature is outside. All I can say is, thank goodness they don’t require an oven!
I’ve got a fall meal for you today that’s reminiscent of chili but a whole lot heartier. This one pot Mexican quinoa is a simple meal that you can get on the table in under 40 minutes, and you only have one pot to wash!
It’s a one pot stop. 🙂
One Pot Mexican Quinoa
Not too many people have the time or energy to make an elaborate dinner on busy weeknights…I know I don’t. I’m often carting my 2 boys around to and from practice or sporting events in the evening, so I need fast meals. That’s why I’ve been striving to create meals that are quick and easy, but still full of flavor and satisfying. And I’ve told you that I hate to do dishes, hence the one pot thing. 🙂
You know what really makes meals easier? Hunts and RO*TEL canned tomatoes They have plenty of fresh tomato flavor without the effort, and you just can’t beat that.
I used Hunt’s No Salt Added Petite Diced Tomatoes and RO*TEL Mild Diced Tomatoes & Green Chilies for this recipe, which I picked up at my local Walmart store.
Since this meal is vegetarian, I also headed to Walmart’s fresh produce section and grabbed some red and yellow bell peppers, onion, garlic, cilantro, lime, and sweet potato. With the quinoa, all these delicious veggies, canned tomatoes, and warm spices, I knew this meal would satisfy.
How to make One Pan Mexican Quinoa
As I mentioned, this meal is ready in under 40 minutes, and it’s very easy to make!
Simply heat some olive oil in a large skillet, and saute the onion for about 5 minutes. Add the sweet potato and saute 3-5 minutes more, or until the onion is nice and tender.
Add the garlic and bell peppers, and saute 2 minutes, then add the spices and saute 30 seconds.
Next, add the canned tomatoes, vegetable stock, quinoa, and black beans to the pot and stir to combine. Bring to a boil, then reduce the heat to medium low. Cover and cook about 20 minutes or until the quinoa has absorbed most of the liquid. Stir in the lime juice and cilantro, and serve.
It’s really that simple!
Serve one pan Mexican quinoa with:
- extra lime wedges and cilantro
- all of the above. 🙂
See all of my One Pot meals.
Hungry for more quinoa recipes? Try these:
Recipe by Flavor the Moments.
Serving Size: 1
Amount Per Serving: Calories: 373 Total Fat: 14g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 5mg Sodium: 2341mg Carbohydrates: 55g Fiber: 13g Sugar: 12g Protein: 12g
Recipe by Flavor the Moments.