One-Pot Mexican Quinoa and Black Beans
with Cilantro-Lime Crema
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.
370 mL
Black Beans
160 g
Poblano Pepper
1 tbsp
Garlic Puree
56 g
Onion, chopped
1 tbsp
Mexican Seasoning
7 g
Cilantro
113 g
Canned Corn
370 mL
Crushed Tomatoes
½ cup
White Quinoa
1 unit
Lime
100 g
Greek Yogurt
(ContainsMilk)1 unit
Vegetable Broth Concentrate
½ cup
Cheddar Cheese, shredded
(ContainsMilk)Not included in your delivery
½ tbsp
Oil*
¼ tsp
Salt and Pepper*
Before starting, wash and dry all produce. Drain and rinse beans. Drain corn. Core, then cut poblano into 1/2-inch pieces.
Heat a large pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions and poblanos. Cook, stirring often, until softened, 3-4 min. Add garlic puree and Mexican Seasoning. Cook, stirring often, until fragrant, 30 sec-1 min.
Add half the corn (use all for 4 ppl), broth concentrate, crushed tomatoes, beans, quinoa and 1 cup water (dbl for 4 ppl) to the pot with aromatics. 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 dollop with lime crema. Sprinkle remaining cilantro over top and squeeze over a lime wedge, if desired.