HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOne Pot Mexican Quinoa And Black Beans
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.

Tags:VeggieOne Pot

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

370 mL

Black Beans

160 g

Poblano Pepper

1 tbsp

Garlic Puree

56 g

Onion, chopped

1 tbsp

Mexican Seasoning

7 g


113 g

Canned Corn

370 mL

Crushed Tomatoes

½ cup

White Quinoa

1 unit


100 g

Greek Yogurt


1 unit

Vegetable Broth Concentrate

½ cup

Cheddar Cheese, shredded


Not included in your delivery

½ tbsp


¼ tsp

Salt and Pepper*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories0 kcal
Energy (kJ)0 kJ
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon

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.