Mexican Black Beans and Quinoa Recipe

Name: Mexican Black Beans and Quinoa
Yield: 4 servings
Cuisine: American
Ingredients: 2 Tablespoons Olive Oil; 1 whole Small Onion, Chopped; 2 whole Carrots, Chopped; 1/2 teaspoons Paprika; 1/2 teaspoons Oregano; 1/2 teaspoons Cumin; Salt And Pepper, to taste; 1 can (15 Oz. Size) Black Beans, Drained But Not Rinsed; 1 cup Quinoa, Rinsed; 2 cups Vegetable Or Chicken Stock; 1 whole Avocado, Sliced; 1/4 cups Shredded Cheese (Mozzarella, Colby, Or Your Favorite Cheese)

Servings: persons

2 Tablespoons Olive Oil
1 whole Small Onion, Chopped
2 whole Carrots, Chopped
1/2 teaspoons Paprika
1/2 teaspoons Oregano
1/2 teaspoons Cumin
Salt And Pepper, to taste
1 can (15 Oz. Size) Black Beans, Drained But Not Rinsed
1 cup Quinoa, Rinsed
2 cups Vegetable Or Chicken Stock
1 whole Avocado, Sliced
1/4 cups Shredded Cheese (Mozzarella, Colby, Or Your Favorite Cheese)

1
Heat the olive oil in a medium pot over medium heat.
2
Add the onion, carrots, and spices, stirring to combine.
3
Cook until onions are just softening, about 3 or 4 minutes.
4
Add the black beans, quinoa, and stock, and increase the heat to high.
5
Bring to a boil, then reduce to a simmer.
6
Cook, uncovered, until all the liquid is absorbed, about 20-25 minutes.
7
Top with avocado and cheese, and maybe some hot sauce!
8
Enjoy!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1 whole Small Onion, Chopped, 2 whole Carrots, Chopped, 1/2 teaspoons Paprika, and more.

Yes, Mexican Black Beans and Quinoa falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Black Beans and Quinoa

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