How many servings does this recipe make?

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

What ingredients do I need for Tex-Mex Quinoa with Black Beans and Corn?

You need 9 ingredients. The key ingredients include: 1 Tbs. olive oil, 1 1/2 tsp. whole cumin seeds, 1 cup prepared black bean soup, such as Dr. McDougalls, 1 cup mild or medium picante sauce, divided, and more.

Is Tex-Mex Quinoa with Black Beans and Corn suitable as soups & stews?

Yes, Tex-Mex Quinoa with Black Beans and Corn falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Tex-Mex Quinoa with Black Beans and Corn?

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

Tex-Mex Quinoa with Black Beans and Corn Recipe

Name: Tex-Mex Quinoa with Black Beans and Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. olive oil; 1 1/2 tsp. whole cumin seeds; 1 cup prepared black bean soup, such as Dr. McDougalls; 1 cup mild or medium picante sauce, divided; 1 cup quinoa, rinsed and drained; 1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained; 1 cup frozen yellow corn, thawed; 4 green onions, thinly sliced (⅓ cup); 12 Tbs. chopped pickled jalapeno chiles

Tex-Mex Quinoa with Black Beans and Corn – a delicious recipe with olive oil, cumin seeds, bean soup, picante sauce, quinoa, black beans. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 Tbs. olive oil
1 1/2 tsp. whole cumin seeds
1 cup prepared black bean soup, such as Dr. McDougalls
1 cup mild or medium picante sauce, divided
1 cup quinoa, rinsed and drained
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 cup frozen yellow corn, thawed
4 green onions, thinly sliced (⅓ cup)
12 Tbs. chopped pickled jalapeno chiles

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
405 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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Tex-Mex Quinoa with Black Beans and Corn

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