One-Pot Mexican Quinoa and Black Beans
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
One-Pot Mexican Quinoa and Black Beans

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.

Tags:
Veggie
One Pot
Allergens:
Milk

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

370 mL

Black Beans

160 g

Hot 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

(Contains Milk)

1 unit

Vegetable Broth Concentrate

½ cup

Cheddar Cheese, shredded

(Contains Milk)

Not included in your delivery

½ tbsp

Oil*

¼ tsp

Salt and Pepper*

sideBannerName

Nutrition Values

Calories690 kcal
Fat22 g
Saturated Fat8 g
Carbohydrate99 g
Sugar18 g
Dietary Fiber21 g
Protein28 g
Cholesterol40 mg
Sodium1270 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.

Utensils

Strainer

Instructions

Prep
1

Before starting, wash and dry all produce.

Drain and rinse beans and corn. Drain corn. Core, then cut poblano into 1/2-inch pieces.

Cook aromatics
2

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.

Cook quinoa
3

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.

PREP AND MAKE CREMA
4

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.

FINISH AND SERVE
5

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.