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.
1 can
Black Beans
160 g
Poblano Pepper
6 g
Garlic
56 g
Onion, chopped
1 tbsp
Mexican Seasoning
7 g
Cilantro
56 g
Corn Kernels
1 box
Crushed Tomatoes
½ cup
White Quinoa
1 unit
Lime
100 g
Greek Yogurt
(ContainsMilk/Lait)1 unit
Vegetable Broth Concentrate
¼ cup
Cheddar Cheese, shredded
(ContainsMilk/Lait)Not included in your delivery
½ tbsp
Oil*
¼ tsp
Salt and Pepper*
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.