One-Pot Mexican Quinoa and Black Beans

One-Pot Mexican Quinoa and Black Beans

with Cilantro-Lime Crema

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This Mexican style one pot wonder is jammed packed with loads of veggies and flavour! The lime crema is the ultimate zippy topper making this the perfect dinner for any night of the week.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 can

Black Beans

160 g

Poblano Pepper

6 g


56 g

Onion, chopped

1 tbsp

Mexican Seasoning

7 g


56 g

Corn Kernels

1 box

Crushed Tomatoes

½ cup

White Quinoa

1 unit


100 g

Greek Yogurt


1 unit

Vegetable Broth Concentrate

¼ cup

Cheddar Cheese, shredded


Not included in your delivery

½ tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2427 kJ
Calories580 kcal
Fat12 g
Saturated Fat4 g
Carbohydrate93 g
Sugar17 g
Dietary Fiber21 g
Protein26 g
Cholesterol15 mg
Sodium1180 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Large Pot
Measuring Spoons
Measuring Cups
Small Bowl
Instructionsarrow up iconarrow up icon
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Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic.

Wash and dry all produce.* Drain and rinse beans. Core, then cut poblano into 1/2-inch pieces. Peel, then mince or grate garlic.


Heat a large pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onion and poblano. Cook, stirring often, until softened, 3-4 min. Add garlic and Mexican seasoning. Cook, stirring often, until fragrant, 30 sec-1 min.


To the pot, add corn, broth concentrate, crushed tomatoes, bean, quinoa and 1 cup water (dbl for 4 ppl). Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and simmer, stirring once halfway through cooking, until sauce has slightly thickened and quinoa is cooked through, 16-18 min. Season with salt and pepper.


While quinoa simmers, roughly chop cilantro. Zest lime, then cut into wedges. In a small bowl, mix yogurt, lime zest and half the cilantro. Season with salt and pepper.


When quinoa is done, stir in cheese and season with salt and pepper. Divide Mexican quinoa between bowls and sprinkle over remaining cilantro. Dollop with lime crema and squeeze over a lime wedge, if desired.