One-Pot Mexican-Style Quinoa and Beans

Ever since I learned to cook one-pot meals, life has gotten a whole lot simpler. (And a whole lot tastier.)

Just stir a few ingredients together in a pot, add a little water, cover, and cook for a few minutes. And there you have it: a healthy, nourishing, delicious meal.

It really doesn't get much easier.

The basic approach to one-pot cooking is pretty much the same every time:

Start with a wide pot. That broad cooking surface helps the food cook faster and lets more liquid evaporate.

Then choose ingredients that don't need a long cooking time: pasta, noodles, quinoa, or red lentils. Ready-to-eat or quick-cooking ingredients work, too—think bulgur, canned beans, or precooked frozen beans.

Put it all in the pot, and you've got yourself a complete meal.

About This One-Pot Mexican-Style Meal

• I used uncooked quinoa here because it cooks quickly and fits right in with the Mexican-inspired flavors.

You can swap the quinoa for pasta, ptitim (Israeli toasted pasta pearls), red lentils, or another quick-cooking ingredient. Oh, and noodles work, too.

• For a solid protein boost, I added canned red kidney beans. They're a great way to eat more beans without any soaking or cooking ahead.

If you're worried about preservatives, take a breath: canned beans generally don't need added preservatives. The canning process and airtight seal keep the food shelf-stable.

• I kept the seasonings simple: a little garlic, cilantro, hot pepper, and salt. The flavor? Next level.

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Nutrition Facts

Per serving, based on 3 servings of 370 g (13 oz) each:

• 447 calories
• 21 grams protein
• 80 g (2.8 oz) carbohydrates
• 4.8 grams fat

One-Pot Mexican-Style Quinoa and Beans

Prep Time 4 minutes

Cook Time 15 minutes

Yield 3 servings

Calories 447 kcal

Ingredients

• 1 can red kidney beans, drained 580 g (20.5 oz)
• 1 cup uncooked white quinoa 230 g (8.1 oz)
• 3 tablespoons corn kernels 40 g (1.4 oz)
• 1 cup crushed tomatoes 100 g (3.5 oz)
• 1/2 onion, chopped
• 2 cloves garlic, crushed
• 1 handful cilantro, chopped
• 1/2 hot pepper, sliced
• 1 cup boiling water 220 ml (7.4 fl oz)

Instructions

1. Add the ingredients to a wide pot or deep sauté pan.

2. The order doesn't matter.

3. Reserve a little cilantro and hot pepper for garnishing after cooking.

4. Add the boiling water, using enough to just cover the ingredients.

5. Cover with a lid and bring back to a boil.

6. Reduce the heat and simmer for about 15 minutes.

7. That's it—dinner is ready!

8. Top with the reserved cilantro and hot pepper, and serve with ripe avocado.

Recipe Video