Tex-Mex Quinoa with Black Beans and Corn
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