Vegetarian One Pan Mexican Quinoa
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Vanilla and Bean · by Traci York★ 5.0 (5)

Vegetarian One Pan Mexican Quinoa

NUTRITION · PER SERVING35M COOK
CAL 23%·PRO 36%
CARBS 42G36% OF CAL
7G FIBER0G ADDED0G INTRINSIC29G OTHER6G TOTAL SUGAR
FAT 25G49% OF CAL
10G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A one-pan Mexican quinoa skillet with black beans, corn, zucchini, and cheese. Flavorful and versatile, it comes together quickly and can be made vegan or served with guacamole and salsa.

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Nutrition & ingredients

Ingredients

serves 6
  • 2 teaspoon Vegetable Oil (I use olive oil)
  • 1 Cup (120 grams) Red or White Onion (diced medium, about 1/2 a large onion)
  • 1 Cup (115 grams) Poblano Pepper (diced medium, about one large poblano (green bell pepper may be subbed))
  • 1 Cup (65 grams) Corn Niblets (fresh or thawed from frozen)
  • 1 1/4 Cups (170 grams) Zucchini (diced small, about one medium zucchini)
  • 2 1/2 teaspoon Cumin
  • 2 1/2 teaspoon Chili Powder
  • 1 teaspoon Fine Sea Salt
  • 1 tablespoon Tomato Paste
  • 1 tablespoon Adobo Sauce (from a can of chipotle chili peppers,* gluten free if needed)
  • 3/4 Cup (165 grams) Quinoa (rinsed briefly under running water)
  • 15.5 ounces (439 grams) Can of Pinto Beans (rinsed and drained, about 1 1/2 cups beans (235 grams) or sub black beans.)
  • 3/4 Cups (190 grams) Fire Roasted Tomatoes (juice and tomatoes)
  • 1 1/2 Cups (360 grams) Vegetable Broth
  • 1/2 Lime
  • 8 ounces (225 grams) Monterey Jack Cheese (pepper jack, cheddar or a combo. about 2 C shredded + up to 1/2 C more if preferred. )
  • Creamy Guacamole (or avocado slices)
  • Homemade Mexican Salsa
  • Chili Lime Pepita Crema
  • Cilantro, Pickled Jalapeños, Sour Cream, Cilantro, Tortilla Chips
PREP
—
SODIUM
1237MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.