Mexican Black Beans and Quinoa

This week I decided to share something different, a little less personal, but still good, I promise!

I never really did get into the quinoa fad. But I’ve often thought that I ought to because quinoa is so good for you. So, in honor of my health (and yours) and your taste buds, I am sharing this delectable recipe.

I actually found the original recipe here, and then I modified it to my own liking. And honestly, what really makes this recipe is the avocado. Not only does it add some color, but it also tones down all the other flavors with its creamy goodness.


The other truly wonderful thing about this dish? It only takes about 35 minutes to make, and you only need to dirty one pan! Seriously, this has become a staple for my husband and me. Especially when I’m in a hurry, but I still want something with substance that’s healthy, this has become a go-to.


It’s delicious eaten with chips, salsa, and sour cream (or plain Greek yogurt as we prefer), or as the main part of a burrito. You can also eat it as the main course by itself. So, happy eating friends!


  • Olive oil
  • 3-5 cloves of garlic, minced
  • 1 medium onion, diced
  • 1 cup of vegetable broth
  • 1-2 tsp of McKay’s Chicken seasoning (opt to add to the broth)
  • 1 can black beans, drained
  • 1 cup quinoa
  • 1 can of diced tomatoes
  • 1 cup of frozen corn
  • 1 tsp chili powder
  • ½ tsp cumin
  • 1 tsp salt (approximately)¼ tsp chipotle chili powder
  • 1 Tbsp lime juice
  • 1 avocado (or 1 ½), diced
  • 1-2 Tbsp fresh cilantro, chopped (opt)



In a deep skillet, pour just enough olive oil to sauté the onion and garlic cloves on medium-high heat. Cook until onions are translucent.

Add all other ingredients except lime juice, avocado, and cilantro to the skillet. Mix together, and bring to a light boil. Once boiling, turn heat down to a low simmer, and cover skillet with a lid. Let simmer for about 20 minutes, stirring occasionally in the last few minutes just so that the quinoa doesn’t stick to the bottom of the pan.

Once cooked, add in lime juice and avocado (and cilantro if wanted), and mix well.

Serve hot! (Makes enough for 3-5 servings)


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  • Reply Korina Moran April 20, 2016 at 11:07 am

    Thank you, Kristin! I hope to try this soon. ‘Looks amazing!

    • Reply Kristin George May 1, 2016 at 8:35 pm

      Hope it turns out yummy when you try it 🙂

  • Reply Emily Kurtz April 23, 2016 at 6:12 am

    Tried it and loved it too!

    • Reply Kristin George May 1, 2016 at 8:33 pm

      Glad you enjoyed it! 🙂

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