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One-Pot Mexican-Style Quinoa and Black Beans
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One-Pot Mexican-Style Quinoa and Black Beans

One-Pot Mexican-Style Quinoa and Black Beans

with Lime Crema

This Mexican-style one-pot wonder is jam-packed with veggies and flavour, making this the perfect dinner for any night of the week.

Tags:
Veggie
One Pot
Spicy
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
DifficultyEasy

Ingredients

serving amount

370 mL

Black Beans

160 g

Hot Pepper

56 g

Yellow Onion

1 tbsp

Mexican Seasoning

½ can

Canned Corn

370 mL

Crushed Tomatoes with Garlic and Onion

½ cup

White Quinoa

1 unit

Lime

6 tbsp

Sour Cream

(Contains Milk)

1 unit

Vegetable Broth Concentrate

½ cup

Cheddar Cheese, shredded

(Contains Milk)

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories700 kcal
Fat23 g
Saturated Fat11 g
Carbohydrate98 g
Sugar26 g
Dietary Fiber18 g
Protein27 g
Cholesterol30 mg
Sodium1820 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
Large Pot
Small Bowl

Instructions

Prep
1

Before starting, wash and dry all produce. Drain and rinse beans. Drain and rinse corn. Core, then cut poblano into 1/2-inch pieces, removing seeds for less heat. (NOTE: We suggest using gloves when prepping poblanos!) Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).

Cook aromatics
2

Heat a large pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions, poblanos and Mexican Seasoning. Cook, stirring often, until softened, 3-4 min.

Cook quinoa
3

Add half the corn (use all for 4 ppl), broth concentrate, crushed tomatoes, beans, quinoa and 1 1/2 cups 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 occasionally, until sauce thickens slightly and quinoa is cooked through, 16-18 min. Season with salt and pepper.

Prep and make crema
4

While quinoa simmers, zest, then cut lime into wedges. Add sour cream and lime zest to a small bowl. Season with salt and pepper, then stir to combine.

Finish and serve
5

When quinoa is done, stir in cheese and season with salt and pepper. Divide quinoa between bowls and dollop lime crema over top. Squeeze over a lime wedge, if desired.