Warm Quinoa and Black Bean Hash
A colorful, wholesome skillet of tender black beans, sweet corn, and fluffy quinoa seasoned gently with smoked paprika and served with warm corn tortillas and fresh avocado.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 6
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $3.62/serving
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Cholesterol
- High-Fiber
- Kosher
- Halal
- Low-Sugar
- Low-Saturated-Fat
Tags
- quick
- healthy
- comfort food
- smoky
Ingredients
- 2 can black beans (15 oz can, drained and rinsed)
- 2 cup quinoa
- 4 cup water
- 2 tablespoon olive oil
- 1 red bell pepper (medium, diced)
- 1 cup frozen sweet corn (thawed)
- 1 bunch green onions (thinly sliced)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper (ground)
- 2 avocados (medium, pitted and sliced)
- 12 corn tortillas (warmed)
Instructions
- Combine quinoa and water with 1/2 teaspoon of the salt in a medium pot; bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until liquid is fully absorbed.
- Heat olive oil in a large skillet over medium heat for 1 minute, then add diced red bell pepper and cook for 3 minutes until softened.
- Add black beans, sweet corn, smoked paprika, garlic powder, dried oregano, black pepper, and the remaining 1/2 teaspoon of salt to the skillet, stirring for 4 minutes until thoroughly heated through.
- Fold the cooked quinoa and sliced green onions into the skillet mixture and cook for 2 minutes to blend flavors.
- Divide the hash among 6 plates and serve with sliced avocado and warm corn tortillas on the side.
Notes
Corn tortillas can be warmed directly over a dry skillet or gas flame for 30 seconds per side.
Nutrition (per serving)
- Calories: 647
- Protein: 20.5 g
- Carbohydrates: 103.1 g
- Fat: 17.7 g
- Fiber: 15.8 g
- Sodium: 912 mg
- Saturated Fat: 1.8 g
- Sugar: 9.4 g