How to Make Speedy Mexican Black Beans and Quinoa - A Step-by-Step Guide

Are you looking for a quick and easy meal that is also packed with protein and flavor? Look no further than this recipe for Speedy Mexican Black Beans and Quinoa! This dish is perfect for busy weeknights when you want something nourishing and delicious on the table in no time. With the combination of protein-packed quinoa and fiber-rich black beans, this dish will keep you satisfied and energized for hours.

One of the best things about this recipe is its versatility. You can enjoy it ...

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Ingredients

  • 5 ½ cups water, divided
  • 2 cups quinoa
  • 3 teaspoons chicken bouillon granules, divided
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL® Chunky)
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon cracked black pepper
  • ½ (8 ounce) package shredded Monterey Jack cheese

Information

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Additional Time: 5 mins
  • Total Time: 40 mins
  • Servings: 6
  • Yield: 6 servings

  • Bring 4 cups water to a boil in a medium saucepan. Stir in quinoa and 2 teaspoons chicken bouillon. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, 20 to 25 minutes.
  • Meanwhile, combine remaining 1 1/2 cups water and 1 teaspoon bouillon with black beans, diced tomatoes, cumin, coriander, garlic powder, and pepper in another medium saucepan. Bring to a boil. Reduce heat to medium and cover. Simmer until quinoa is ready.
  • Remove quinoa from heat and let sit for 5 minutes. Spoon the quinoa into bowls. Top with the seasoned beans and Monterey Jack cheese.
  • Nutrition

    418 cal.

    • Total Fat: 10g
    • Saturated Fat: 4g
    • Cholesterol: 17mg
    • Sodium: 1027mg
    • Total Carbohydrate: 62g
    • Dietary Fiber: 14g
    • Total Sugars: 0g
    • Protein: 22g
    • Vitamin C: 7mg
    • Calcium: 236mg
    • Iron: 6mg
    • Potassium: 830mg