Black Bean-Quinoa Skillet

A wholesome and satisfying skillet combining protein-packed black beans and quinoa with sweet potatoes and green beans, all seasoned to perfection.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $2.04/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Vegetarian
• Vegan
• High-Protein
• High-Fiber
• Pescatarian

Tags

• one-pot
• stir-fry
• healthy
• comfort food
• savory
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 2 can black beans (rinsed and drained)
• 1 cup vegetable broth
• 1 cup quinoa (rinsed)
• 1 sweet potato (large, peeled and diced into 1/2-inch cubes)
• 1 cup green beans (trimmed and cut into 1-inch pieces)
• 1 teaspoon ground cumin
• 0.5 teaspoon chili powder
• 0.5 teaspoon dried oregano
• 1 teaspoon salt (to taste)
• 0.5 teaspoon black pepper (to taste)

Instructions

1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced yellow onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
2. Add rinsed and drained black beans, vegetable broth, rinsed quinoa, diced sweet potato, green beans, ground cumin, chili powder, and dried oregano to the skillet. Stir everything together.
3. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until quinoa is cooked and sweet potatoes are tender. Stir occasionally to prevent sticking.
4. Season with salt and black pepper to taste. Fluff with a fork before serving.

Notes

This dish reheats beautifully for next-day meals. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition (per serving)

• Calories: 480
• Protein: 24.5 g
• Carbohydrates: 82.3 g
• Fat: 7.4 g
• Fiber: 16.5 g
• Sodium: 590 mg
• Saturated Fat: 1.1 g
• Sugar: 5.8 g