One-Pot Spicy Black Bean and Quinoa Stew

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A filling and nutritious stew combining quinoa and black beans with a spicy tomato base, perfect for a cozy meal. This Mexican-inspired vegan recipe (gluten free), ready in about 35 minutes, pairs quinoa, black beans, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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, rinsed quinoa
• 1 can (15 oz), drained and rinsed black beans
• 1 can (14.5 oz) diced tomatoes
• 1 medium, diced onion
• 4, minced garlic cloves
• 3 cups vegetable broth
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 small, seeded and finely chopped jalapeño

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and 4 minced garlic cloves, sauté for 4-5 minutes until onions are translucent and fragrant.
2. Step 2: Stir in 1 small finely chopped jalapeño, 2 tsp chili powder, and 1 tsp ground cumin, cooking for 1 minute to toast the spices.
3. Step 3: Add 1 cup rinsed quinoa, 1 can (14.5 oz) diced tomatoes with juice, 1 can (15 oz) drained black beans, and 3 cups vegetable broth. Stir to combine.
4. Step 4: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes until quinoa is tender and liquid is absorbed.
5. Step 5: Season the stew with 1 tsp salt and 1/2 tsp black pepper, stir well, and serve hot.