One-Pot Spicy Mexican Black Bean and Quinoa Stew

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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 drafted and published.

A hearty and spicy stew combining protein-rich black beans and fluffy quinoa, simmered with tomatoes and smoky chipotle peppers. This Mexican-inspired vegan recipe (gluten-free), ready in about 35 minutes, pairs olive oil, yellow onion, garlic cloves 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.

Prep: 10 min Cook: 25 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

2 tbsp olive oil
1 medium, diced yellow onion
3, minced garlic cloves
1 medium, diced red bell pepper
1 can (15 oz), drained and rinsed canned black beans
3/4 cup, rinsed quinoa
1 can (14.5 oz) canned diced tomatoes
2 1/2 cups vegetable broth
1 tbsp, minced chipotle chili in adobo sauce
1 tsp ground cumin
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1/4 cup, chopped fresh cilantro
for serving lime wedges

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and 3 minced garlic cloves, cooking for 4 minutes until softened and fragrant.
Step 2: Stir in 1 diced red bell pepper, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tbsp minced chipotle chili. Cook for 2 minutes until spices are toasted and aromatic.
Step 3: Add 1 can (15 oz) drained black beans, 3/4 cup rinsed quinoa, 1 can (14.5 oz) diced tomatoes, 2 1/2 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil.
Step 4: Reduce heat to low, cover, and simmer for 20 minutes until quinoa is tender and stew has thickened.
Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve with lime wedges for squeezing over the top.