One Skillet Mexican Quinoa features colorful vegetables, black beans, fluffy quinoa, and taco - Tex Mex spices for a 30-minute meal that's healthy and filling. This vegetarian, vegan, and gluten-free dinner is simply simmered in one pan or skillet making it a delightful weeknight meal. The whole family will love this One Pan Mexican Quinoa!
One Skillet Mexican Quinoa
I have a soft spot for healthy Mexican-inspired recipes to make at home. From homemade Roasted Vegetable Enchiladas to Mexican Enchilada Casserole, I am always looking for new ways to enjoy my favorite style of food while keeping it on the healthy side. This One Skillet Mexican Quinoa is the perfect place to start.
This crazy simple dinner is simmered in one skillet or one pan and miraculously comes ut perfect every time. If you are craving Mexican takeout but WANT sometimes healthier this will totally make your belly happy.
This One Pan Mexican Quinoa features lots of pantry staples including quinoa, black beans, canned beans, canned diced tomato, canned green chilies, broth, and frozen corn. It's finished off with pepper and onion plus any fresh toppings you want to add like lime, cilantro, or avocado. This vegetarian Mexican dish is also vegan and dairy-free as written but you could add a sprinkle of cheese at the end if you don't follow those diets.
The Mexican flavors come from your favorite taco or Mexican seasoning. I make my own DIY Mexican Seasoning Mix and recommend you do the same. My blend is filled with chili powder, cumin, oregano, and chipotle pepper. It's the perfect spice mix to keep on hand if you love creating Mexican-inspired dishes at home as I do.
This dish has all the dreamy flavors of my favorite Mexican foods but without the calories, time, and mess it takes to make a big pan of enchiladas.One Skillet Mexican Quinoa from Running in a Skirt Click To Tweet
Ingredients in the Mexican Quinoa:
Don't cringe that most of the ingredients for this Mexican Quinoa are pantry staples. This entire dish comes together quickly and ends up tasting super light and fresh.
- Quinoa: Use your favorite quinoa for this recipe. This powerhouse grain is full of plant-based protein making it the perfect base for a healthy Mexican meal.
- Canned Black Beans: Canned black beans are the perfect addition to this recipe! It makes it more filling, adds more protein and fiber, and is super tasty. You will need to rinse and drain the beans. I like using low sodium beans for my recipes.
- Canned Diced Tomato: I love the way canned diced tomatoes season and add so much punch to this dish.
- Canned Diced Green Chilies: I love keeping canned Diced Green Chilies in the pantry for homemade Mexican dishes like this because they add a lot of flavor without much effort. Look for the little 4 ounce cans in the International foods section of your store.
- Corn: Frozen corn adds a lot of flavor and color to this dish without a lot of fuss.
- Bell Pepper: One fresh bell pepper is the only food you might not have on hand. You can use any color just chop it up before we get started.
- Onion: A sweet white onion works best for this recipe.
- Mexican Spice Mix: You can use your favorite Mexican Spice Mix, Taco Seasoning, or my DIY Mexican Spice Mix.
- Garlic: Use fresh garlic or used the pre-minced kind depending on how much time you have.
- Olive Oil: You'll need just a small amount of neutral oil to saute the bell pepper and onion.
You can serve this One Skillet Mexican Quinoa as is or serve it with some fun toppings.
- Shredded Cheese
- Hot Sauce
- Pico de Gallo
- Sliced Green Onions
- Fresh Diced Tomato
- Diced Avocado
How to Make One Pan Mexican Quinoa:
- In a large non-stick skillet or pan with a lid, saute your onions and pepper in olive oil over medium-low heat. Add salt and pepper. Cook for about 5 minutes or until they start to turn translucent. I use a big 12-inch pan with a cover.
- In the last minute of cooking the peppers and onion add the garlic and saute for just 30 seconds until it turns fragrant.
- Add the broth, quinoa, beans, diced tomatoes, frozen corn, green chilies, Mexican Spice Mix to the pan and bring to mixture up to a boil. Generously salt and pepper. Once the mixture reaches a boil, reduce the heat to low and allow it to simmer for about 20 minutes.
- While the quinoa mixture is cooking, stir it a few times to check on it and to make sure it's not sticking to the bottom of the pan. If it looks dry you can add a touch more water.
- Serve immediately as is or with fun toppings.
How to Serve One Skillet Mexican Quinoa
Serve this One Skillet Mexican Quinoa piled in a bowl with toppings like cilantro, avocado, and lime. Pick as many as you like from the list above. This recipe is actually great as a lunch, dinner or even meal prep! It stores well in the fridge for several days.
My Mexcian Quinoa is actually super versatile and can be used in so many other ways too. Try mixing it up and serving it in some of these fun ideas.
- Burrito Filling - Wrap it up in a tortilla with fresh greens.
- Breakfast Bowl - Use this as a base for a breakfast bowl with a fried egg and avocado on the top.
- Taco Salad - Use the quinoa mixture as the meat in your taco salad.
- Taco Filling- The mixture is also a great base for vegetarian or vegan tacos.
- Vegetarian Mexican Stuffed Peppers - Cut bell peppers in half and stuff them with this mixture. Add cheese on top and bake until the pepper is soft and the cheese is bubbly.
Isn't it cool that one little one-pan recipe can bring so much deliciousness to your life?
How Many Calories in One-Pot Mexican Quinoa?
You are going to love that this recipe just happens to be vegetarian, vegan, dairy-free, and gluten-free but it's also a really light and healthy meal.
Without the toppings with the dish is only 260 calories with a lovely 12 grams of plant-based protein. That leaves plenty of space for adding some toppings!
It's surprisingly filling and totally DELISH!
How do I make this One Skillet Mexican Quinoa Spicier?
This dish is pretty tame on the spicy level. If you want more kick to add more chipotle pepper, hot sauce, or even cayenne pepper to your skillet when you add the other spices.
How do I store this recipe?
Store this recipe in an airtight container in the fridge for up to 5 days.
How to reheat this One Pan Mexican Quinoa?
This Mexican Quinoa reheats really well and is actually a great recipe for meal prep for the week. To reheat it just pop it in the microwave for 1-2 minutes.
Can you freeze Mexican Quinoa?
YES! Quinoa actually freezes really well so you can make this dish and freeze it for easy lunches or dinners in the future. You could also double the recipe to make more to freeze, just be sure to use a bigger pot.
You Will Love This One Pan Mexican Quinoa!
I've been making this One Pan Mexican Quinoa for years and years and it is truly a family favorite. Even my twin boys now love it.
I love how healthy and versatile this recipe is PLUS it's fabulous for leftovers and reheats well. Give it a try and let me know what you think.
One Skillet Mexican Quinoa from Running in a Skirt Click To Tweet
More Healthy Vegetarian Mexican Recipes to Love:
- Crock Pot Mexican Quinoa Bake
- Roasted Vegetable Enchiladas
- Vegetarian Sheet Pan Fajitas
- Mexican Lasagna Rollups
- Crock Pot Vegetarian Enchilada Casserole
- Crock Pot Taco Soup
- Vegetarian Taco Stuffed Peppers
More Healthy Quinoa Recipes to Love:
- Cucumber Avocado and Feta Quinoa Salad
- Honey Balsamic Grilled Vegetable Quinoa Salad
- Asian Edamame Quinoa
- Meditteranean Quinoa Salad
- 6 Ingredient Cheese Broccoli Quinoa Patties
- Three Easy & Fast Quinoa Salads
If you make this recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!
One Skillet Mexican Quinoa
- 1 teaspoon olive oil
- 1 small onion, chopped
- 1 small bell pepper, chopped
- 1 teaspoon minced garlic
- 1 cup quinoa
- 2 cups low sodium vegetable broth
- 15 ounce canned black beans, rinsed and drained
- 14.5 ounce canned fire roasted diced tomatoes
- 4 ounce canned diced green chilies
- 1 cup frozen corn kernels
- 1 tablespoon Taco or Mexican Spice Mix
- 1 lime, juiced
- salt & pepper to taste
- toppings: cilantro, lime, diced avocado
- In a large non-stick 12 inch skillet with a cover sauté the onions and pepper in the olive oil over medium-low heat. Season with salt and pepper. Cook for about 5 minutes or until they start to turn translucent. In the last minute add the garlic and continue to sauté for about 30 seconds.
- Add the quinoa, broth, canned tomatoes, canned black beans, green chilies, frozen corn, Mexican Spice Mix and more salt and pepper to the skillet. Turn temperature up to high. Bring to a boil, then cover the pan and reduce the heat to low. Simmer for about 20 minutes or until the quinoa is cooked and the liquid is absorbed.
- While the quinoa mixture is cooking, stir it occasionally to keep it from sticking and to check and make sure it doesn't need anymore water or broth.
- Once cooked stir in the lime juice.
- Serve the quinoa with toppings like lime wedges, cilantro and avocado.
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Nadalie Bardo says
Ohhhh I so need to make this for lunch today. I love Mexican-inspired anything and quinoa is a favorite of mine.
Deborah Brooks says
I love how easy this recipe is to make with pantry staples. Can't wait to try it out this week
Yes please, perfect summer idea to take on the go! Yum
Julie, I think I see some kind of beans in the picture but they are not listed in the recipe. Am I seeing things?
Yes! I added them back. Thanks for checking that!
We LOVE quinoa around here! It's even good as a substitute for oatmeal in the mornings (sweetened with honey and with some dried fruit and nuts added in). I like to make a big plain batch every week and then use it to bulk up salads, casseroles, whatever. It's so versatile. I am definitely going to try this version! I think I could probably make the entire thing in my rice cooker, too. Thanks so much Julie--you have the best ideas!
Stacie @ SimplySouthernStacie says
I think I've tried quinoa out and about, but I've never personally cooked with it. I think I would probably just use good old rice instead. Does that make me a bad blogger? lol
No! haha! It's just as easy as rice to cook though and it has protein 🙂
Julie thanks i am going try that. I just used it before plain. Boring served it with tilapia.
Yeah, it's not good at all plain! I have a couple different ways to cook it on the blog including a Mediterranean Quinoa Veggie salad ---> https://www.runninginaskirt.com/mediterranean-quinoa-veggie-salad/
And vegetarian stuffed peppers (crockpot) - https://www.runninginaskirt.com/vegetarian-quinoa-italian-stuffed-pepperscrock-pot-challenge-2/
Blane Sherer says
I like the way you present a variety of different foods.
Cindy Roos says
We also love quinoa and this recipe looks wonderful but have a question. I have issues with the amount of spices I eat. On a scale of 1-5 with 5 being a "hot" dish, where does this fall as far as burning strength? Thank you, Julie for your great blog! We miss seeing you on the air but can also see the renewed health in your pics! Take care.
Hi Cindy, The only thing with any heat in the dish is the can of green chilies and they aren't very hot. I'd say a 2. If you just can't handle any heat, you can leave that out. I think it adds flavor though.