Go Back
Print Recipe

Festive One-Pot Mexican Beans and Quinoa (Clean Eating Approved!)

Ingredients

  • 2 Tbsps avocado oil or extra virgin olive oil
  • 1 yellow onion diced
  • 1 large sweet potato peeled and chopped into cubes
  • 2 cloves fresh garlic minced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 2 large fresh tomatoes diced
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 cup uncooked quinoa rinsed
  • one 14.5 oz. can Diced Tomatoes no added salt
  • one 15 oz. can black beans rinsed and drained
  • 1 cup sweet corn frozen or fresh
  • 1½ cups vegetable stock or water
  • juice of 1 large fresh lime
  • ¼ cup fresh chopped cilantro
  • Extra cilantro and lime wedges avocado, or cheese for serving, optional

Instructions

  • Heat the oil in large skillet over medium heat. Add the onion, sweet potato and sautee until the onion is softened, for about 5 minutes. Add the garlic, bell pepper, spices and cook stirring continuously for 1 minute.
  • Add quinoa, diced tomatoes (fresh and canned), black beans, corn and vegetable stock and stir to combine.
  • Bring to a boil, then reduce heat to medium low. Cover with a tight lid and cook for 20 minutes, or until the quinoa has absorbed most of the liquid.
  • Add the lime juice, cilantro and season with salt and pepper to taste.
  • Garnish with the extra cilantro, lime, avocado and enjoy!