Mexican black beans + quinoa

Anya

wellnesswanya

MEXICAN BLACK BEANS + QUINOA

Serves

4

Cook

20 mins

Prep

15 mins

Difficulty

easy

I make this dish every single time we have a Mexican inspired meal at home. Canned black beans are great, but they are sooo much better when you add a little extra flavor & spice ️ These beans are going to make anything you make taste like an authentic Mexican dish

dinnersnacksmexican

Ingredients

1 can black beans undrained

1 jalapeño pepper diced

½ tsp sea salt

2 medium sized roma tomatoes

1 tbsp evoo

¾ tsp ground cumin

4 garlic cloves minced

freshly cracked black pepper

1 yellow onion diced

⅓ cup quinoa

juice of ½ a lime

1 ½ tsp dried mexican oregano

⅔ cup veggie broth

Instructions

Step 1

Prepare the tomatoes by placing them in a food processor and pulse until they are pureed.

Step 2

Place a medium sized pot over medium heat. once warm add in the evoo.

Step 3

While the pot is heating up, dice the onion + jalapeño and mince the garlic. once warm, add the onion with a pinch of salt and cook until soft. then add in the garlic, jalapeño, cumin, oregano, pinch of salt + pepper and cook for about 2 minutes.

Step 4

Add the pureed tomatoes and reduce heat to maintain a simmer. simmer until most of the liquid has evaporated (10 minutes).

Step 5

Add in the undrained black beans, quinoa and veggie broth. simmer for 15-20 minutes until the quinoa is fully cooked. you may need to add a few additional splashes of veggie broth while it is simmering to make sure the quinoa has enough liquid to cook.

Step 6

Once quinoa is fully cooked, remove from heat and stir in the fresh lime juice.