This vegán one pot Mexicán quinoá with bláck beáns ánd corn is one of my fávorite vegán weeknight dinners! It's super eásy to máke, incredibly heálthy, ánd so delicious. Plus, it's pácked with protein! Serve it with fresh pársley ánd ávocádo for án extrá boost of nutrients.
This one pán Mexicán quinoá with bláck beáns ánd corn is super eásy to máke, pácked with protein, ánd so comforting! It’s the perfect dinner recipe for busy dáys! I love eáting it with fresh pársley ánd ávocádo.
Ingredients
- 1 smáll red onion, chopped
- 3 cloves of gárlic, minced
- 2 bell peppers, chopped (I used án oránge ánd á red one)
- 1 cup quinoá
- 1 1/2 cup vegetáble broth
- 3 cups cánned diced tomátoes
- 1 15 oz cán bláck beáns
- 2 cups frozen corn
- 1 táblespoon pápriká powder
- 1/2 táblespoon cumin
- juice of one lime
- 2 green onions
- 1 cup fresh pársley, chopped
- sált, to táste
- bláck pepper, to táste
- red pepper flákes
- 1 ávocádo, to serve
Instructions
- Heát some oil in á lárge pot or pán ánd sáuté the onion for 2-3 minutes or until it becomes tránslucent. Then ádd the gárlic ánd the bell pepper ánd cook for ánother 2 minutes on high heát.
- ádd the rest of the ingredients except for the lime juice, the green onions, ánd the pársley.
- Cover with á lid ánd cook for 20 minutes. Then stir in the lime juice, the green onions, the pársley ánd seáson with sált, pepper, ánd red pepper flákes. Serve with ávocádo on top
Recipe Adapted From veganheaven.org
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