One-Pot Mexican Quinoa with Black Beans and Corn

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A vibrant and nutritious one-pot quinoa dish cooked with black beans, sweet corn, and Mexican spices for a flavorful vegetarian meal. This Mexican-inspired vegetarian recipe (gluten-free), ready in about 35 minutes, pairs quinoa, rinsed, vegetable broth, black beans, drained and rinsed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 cup diced tomatoes with green chilies
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 3/4 tsp salt
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 4 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp chili powder; cook for 1 minute until fragrant.
3. Step 3: Add 1 cup rinsed quinoa, 2 cups vegetable broth, 1 cup diced tomatoes with green chilies, 1 cup drained and rinsed black beans, and 1 cup frozen corn kernels. Stir to combine.
4. Step 4: Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for 18-20 minutes until quinoa is tender and liquid is absorbed.
5. Step 5: Remove from heat and let sit covered for 5 minutes. Fluff with a fork, then stir in 1/4 cup chopped fresh cilantro and 2 tbsp lime juice before serving.