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One Pot Mexican Quinoa

Prep Time:

20 Minutes

Cook Time:

25 Minutes


4 Servings



About the Recipe

This is another staple meal that is very easy and fully of yummy foods! It's even been added to my camping and backpacking menus with its packed nutrition, easy cooking in one pot, and quick clean up with little mess!


  • 1 tablespoon olive oil

  • 1 jalapeno pepper, chopped (optional)

  • 2 cloves garlic, chopped

  • 1 (15 ounce) can black beans, rinsed and drained

  • 1 (14.5 ounce) can fire-roasted diced tomatoes

  • 1 cup yellow corn

  • 1 cup quinoa

  • 1 cup chicken broth

  • 1 tablespoon red pepper flakes, or to taste

  • 1 ½ teaspoons chili powder

  • ½ teaspoon cumin

  • 1 pinch sea salt and ground black pepper to taste

  • 1 avocado - peeled, pitted, and diced

  • 1 lime, juiced

  • 2 tablespoons chopped fresh cilantro

  • Shredded cheese

  • Tortilla chips


Step 1

Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.

Step 2

Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes.

Step 3

Stir avocado, lime juice, and cilantro into quinoa until combined. Add shredded cheese.

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