Making Thyme for Health · by Sarah Rotavera★ 5.0 (9)
One-Skillet Mexican Quinoa
NUTRITION · PER SERVING45M COOK
CAL 17%·PRO 29%
CARBS 56G67% OF CAL
12G FIBER8G SUGAR36G OTHER
FAT 7G20% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful one-skillet Mexican quinoa with black beans, tomato sauce, and warm spices, packed with plant-based protein. Quick, nutritious, and naturally vegan and gluten-free.
mainmexicanbeans🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon extra virgin olive oil
- 1 onion (finely chopped)
- 2 bell peppers (cored and finely chopped )
- 3 garlic cloves (minced)
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt (more to taste, as desired)
- ¾ cup uncooked quinoa (rinsed)
- 15 ounces black beans (drained and rinsed )
- 15 ounces tomato sauce (no salt added; can sub 7oz tomato paste with ½ cup water added to recipe)
- 1⅓ cups filtered water
At a glance
PER SERVING · TIME 45M
CAL 17%·PRO 29%
CARBS 56G67% OF CAL
12G FIBER8G SUGAR36G OTHER
FAT 7G20% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 881mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 973mg
- Calcium
- 110mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 881MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.