One-Pot Mexican Quinoa with Black Beans and Roasted Peppers

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant one-pot quinoa dish packed with black beans, roasted bell peppers, and smoky spices, perfect for a quick and nutritious meal. This Mexican-inspired vegan recipe, ready in about 30 minutes, pairs quinoa, black beans, red bell pepper 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 a quick salad or grain on the side. 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.

Prep: 10 min Cook: 20 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 cup, rinsed quinoa
1 can (15 oz), drained and rinsed black beans
1 large, diced red bell pepper
1 large, diced green bell pepper
2 tbsp olive oil
1 medium, diced yellow onion
3 cloves, minced garlic cloves
1 tsp ground cumin
1 tsp smoked paprika
2 cups vegetable broth
1/4 cup, chopped fresh cilantro
2 tbsp lime juice
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced medium yellow onion and sauté for 4 minutes until softened.
Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
Step 3: Add 1 cup rinsed quinoa, 1 diced red bell pepper, and 1 diced green bell pepper, stirring to coat the quinoa in the spices.
Step 4: Pour in 2 cups vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and liquid is absorbed.
Step 5: Remove from heat and gently fold in 1 can (15 oz) drained black beans, 1/4 cup chopped fresh cilantro, and 2 tbsp lime juice.
Step 6: Season with 1 tsp salt and 1/2 tsp black pepper. Fluff with a fork and serve warm.