Southwest Quinoa & Black Beans (“Bean-oa”)

Simple. Quick. Hearty.
Tortilla chips with Southwest Quinoa and Black Beans topped with avocado
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Southwest Quinoa & Black Beans (“Bean-oa”)

Simple. Quick. Hearty.
Jump to Recipe

Prep time: 15 min.  |  Cook time: 35 min.

Servings: 12

Last edit February 25, 2024

Adapted original recipe by Ali & James Laughlin

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bon appétit!

Equipment

Large skillet with lid

Ingredients

For the recipe:

Olive oil

3-4 bell peppers, diced

2 sweet onions, diced

2 cans black beans, drained and rinsed

1 bag frozen peas and carrots, gently defrosted, optional

2 cups dry quinoa

4 cups water or vegetable broth

3 Tbsp. taco seasoning, or to taste

Salt and pepper to taste

 

To serve (optional):

Mission Gluten-free Tortillas and/or Tortilla Chips

Dairy-free shredded cheese of your choice

Greens of your choice

Salsa

Avocado

Lime

For the recipe:

Olive oil

3-4 bell peppers, diced

2 sweet onions, diced

2 cans black beans, drained and rinsed

1 bag frozen peas and carrots, gently defrosted, optional

2 cups dry quinoa

4 cups water or vegetable broth

3 Tbsp. taco seasoning, or to taste

Salt and pepper to taste

 

To serve (optional):

Mission Gluten-free Tortillas and/or Tortilla Chips

Dairy-free shredded cheese of your choice

Greens of your choice

Salsa

Avocado

Lime

Prep

  • Set aside: 
    • Cutting board
    • Chef’s knife
    • (2) Large bowls – use one for prep scraps to make clean-up easier
    • (2) Small bowls
    • Strainer
    • Large skillet with lid
    • Can opener
    • Liquid measuring cup
    • 1 cup measuring cup
    • 1 Tbsp. measuring spoon
  • Wash bell peppers.
  • Chop and add together to a large bowl:
    • Bell peppers, diced
    • Onions, diced
  • Drain and rinse black beans. Set aside in a small bowl.
  • Rinse frozen peas and carrots in colander to gently defrost. Leave in sink to continue defrosting.
  • Measure dry quinoa into a small bowl.

Instructions

  1. Coat bottom of large skillet with a thin layer of olive oil. On medium-low heat, sautee bell peppers and onion until fragrant and slightly softened. Season with salt and pepper.
  2. Add drained and rinsed black beans, gently defrosted peas and carrots (optional), taco seasoning and salt to the skillet. Simmer for approximately 5 minutes to soften.
  3. Add quinoa and water (or vegetable broth) to skillet. Make sure all quinoa is submerged. Bring to a boil.
  4. Once boiling, cover skillet with lid and lower to simmer until quinoa is cooked and majority of water is absorbed. (Approx. 20 min.)
  5. Remove skillet from heat and let sit for 10 min.
  6. Serve warm with fixings to your liking (see Notes for recommendations). Leftovers last in the fridge for up to one week.

Notes

Serving Ideas:

    • Tacos / Quesadillas: Warm a gluten-free tortilla over medium-low heat in a large skillet. Sprinkle dairy-free cheese over tortilla, if desired. Spoon “Bean-oa” mixture into tortilla and top with salsa. Fold tortilla. Plate with a wedge of lime. Top with sliced avocado or guac to enjoy.
    • Nachos: Add warm “Bean-oa” mixture to a bowl topped with salsa, diced avocado and a squeeze of lime. Serve with a side of tortilla chips for scooping.
      Or bake tortilla chips in the oven with dairy-free cheese, topped with “Bean-oa” mixture, until cheese is melted. To serve, top with salsa and diced avocado.
    • Bowl: Add a few handfuls of your choice of greens to a bowl. Spoon warm “Bean-oa” mixture over greens. Sprinkle in dairy-free cheese, if desired. Add salsa, diced avocado and a squeeze of lime. Add crushed tortilla chips, mix and enjoy.

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