Quick and Easy Mexican-Inspired Black Beans and Quinoa

This Speedy Mexican Black Beans and Quinoa recipe is a flavorful and satisfying dish that combines the goodness of black beans and quinoa with a touch of Mexican-inspired spices. It can be prepared in just a few minutes, making it perfect for busy weeknight meals. Packed with protein, fiber, and essential nutrients, this dish is not only delicious but also nutritious. It can be enjoyed on its own as a vegan main course or served as a tasty side dish. Give this recipe a try and enjoy a quick and healthy Mexican-inspired meal!

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 jalapeno pepper, seeded and minced
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Directions

1. Rinse the quinoa under cold water and drain well.
2. In a medium saucepan, bring the vegetable broth to a boil.
3. Add the quinoa to the saucepan and reduce the heat to low.
4. Cover and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
5. In a large skillet, heat the olive oil over medium heat.
6. Add the diced onion, minced garlic, bell pepper, and jalapeno pepper to the skillet.
7. Sauté until the vegetables are tender, about 5 minutes.
8. Add the black beans, diced tomatoes (with their liquid), cumin, chili powder, and paprika to the skillet.
9. Stir well to combine all the ingredients.
10. Simmer for another 5 minutes to allow the flavors to meld together.
11. Season with salt and pepper to taste.
12. Remove the skillet from the heat.
13. Serve the Mexican black beans and quinoa hot, garnished with fresh chopped cilantro.

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