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One-Pot Mexican-Style Quinoa and Black Beans
with Lime Crema
This Mexican-style one-pot wonder is jam-packed with veggies and flavour, making this the perfect dinner for any night of the week.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 mL
Black Beans
160 g
Hot Pepper
56 g
Yellow Onion
1 tbsp
Mexican Seasoning
½ can
Canned Corn
370 mL
Crushed Tomatoes with Garlic and Onion
½ cup
White Quinoa
1 unit
Lime
6 tbsp
Sour Cream
(Contains Milk)
1 unit
Vegetable Broth Concentrate
½ cup
Cheddar Cheese, shredded
(Contains Milk)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Drain and rinse beans. Drain and rinse corn. Core, then cut poblano into 1/2-inch pieces, removing seeds for less heat. (NOTE: We suggest using gloves when prepping poblanos!) Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).
Heat a large pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions, poblanos and Mexican Seasoning. Cook, stirring often, until softened, 3-4 min.
Add half the corn (use all for 4 ppl), broth concentrate, crushed tomatoes, beans, quinoa and 1 1/2 cups water (dbl for 4 ppl) to the pot with aromatics. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and simmer, stirring occasionally, until sauce thickens slightly and quinoa is cooked through, 16-18 min. Season with salt and pepper.
While quinoa simmers, zest, then cut lime into wedges. Add sour cream and lime zest to a small bowl. Season with salt and pepper, then stir to combine.
When quinoa is done, stir in cheese and season with salt and pepper. Divide quinoa between bowls and dollop lime crema over top. Squeeze over a lime wedge, if desired.
