nutritional information

Per 1-cup serving:

  • Calories: 367
  • Protein: 15 g
  • Total Fat: 7 g
  • Saturated Fat: <1 g
  • Carbohydrates: 64 g
  • Cholesterol: 0 mg
  • Sodium: 810 mg
  • Fiber: 11 g
  • Sugar: 5 g
Vegan Gluten-Free

Tex-Mex Quinoa with Black Beans and Corn

Serves 4

30 minutes or fewer

This easy, one-skillet supper gets its Southwestern kick from prepared picante sauce and pickled jalapeños. Adjust the heat of the final dish by choosing a spicier or milder picante sauce and increasing or decreasing the pickled jalapeños. Serve in large bowls with soup spoons, or use as a filling for warmed tortillas.
  • 1 Tbs. olive oil
  • 1½ tsp. whole cumin seeds
  • 1 cup prepared black bean soup, such as Dr. McDougall’s
  • 1 cup mild or medium picante sauce, divided
  • 1 cup quinoa, rinsed and drained
  • 1½ 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)
  • 1–2 Tbs. chopped pickled jalapeño chiles

1. Heat oil in medium deep-sided skillet or wok over medium heat. Add cumin, and cook 2 minutes, or until fragrant and lightly toasted, stirring often. Add soup, ½ cup water, ½ cup picante sauce, and quinoa; stir, and bring to a boil over high heat. Reduce heat to medium-low, cover, and cook 10 to 12 minutes, or until most of liquid is absorbed.

2. Stir in beans and corn, and cook, covered, 7 to 10 minutes, or until all liquid is absorbed. (The mixture will still be quite moist.) Remove from heat, and stir in remaining ½ cup picante sauce, green onions, and jalapeños. Season with salt and pepper, if desired.

October 2010 p.30

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Delicious! As a busy college student, it's easy to make this recipe when I don't have time to go to the store, as most of the ingredients I can keep in my pantry. Also, I've never feed this to anyone who didn't beg me to make it for them again.

Denise Miller - 2012-12-03 00:15:13

Really yummy and very simple. I left out the jalapeños (because of the kids) and added some onion. This could really be doctored up with lots of other veggies you may have on hand. We ate them with tortillas like tacos and it was a hit with everyone. A keeper!

Amy - 2012-05-04 16:21:39

so quick and easy!!!!

patty patterson - 2012-04-03 19:03:14

so so so good! I added kale to get some greens, along w some garlic (because what doesn't need garlic??) and topped it with daiya cheese and soy sour cream - delish!

Tj - 2011-12-08 22:13:30

WOW! This is so yummy! This will be my favorite recipe.

Belinda - 2011-10-24 18:46:03

This has become a staple in my house! I change it up a little every time I make it. I personally double the onions and add about 3 cloves of garlic, makes it taste more like a taco meat substitute. Avocados are a must with this too mmmmm

Hayley - 2011-06-18 17:28:15

I thought not eating meat wpould be extremely difficult, but its not! this recipe was easy to make and really good

Natalie - 2011-04-20 11:30:46

I topped it with sliced avocado, a little sour cream, and some shredded cheese. Yumm!

Lauren - 2011-04-18 20:37:23

This is one of my FAVORITE recipes. The black bean soup really makes it all. I use it as a filler for tacos. SO good.

Stephanie - 2011-02-13 12:46:28

Does the prepared black bean soup really add to the dish, or could it be replaced with another cup of black beans?

Rachel - 2011-01-18 13:53:38

This is so delicious and so quick and easy!! Great for whipping up after work!!

VeggieGal - 2010-11-12 22:10:27

Yummy, very yummy!

Jill - 2011-12-19 06:15:26