About this recipe:Kids and adults love this spicy Mexican-inspired quinoa, black bean and sweetcorn dish - all made in one pot. For a vegetarian dish, use vegetable stock instead of chicken stock.
The Gruntled Gourmand
1 tablespoon olive oil
1 jalapeno chilli pepper, chopped
2 cloves garlic, chopped
1 (400g) tin black beans, rinsed and drained
1 (390g) carton chopped tomatoes with chilli
240ml chicken stock
1 tablespoon dried chilli flakes
1 1/2 teaspoons chilli powder
1/2 teaspoon cumin
1 pinch coarse sea salt and freshly ground black pepper to taste
1 avocado - peeled, pitted and diced
1 lime, juiced
2 tablespoons freshly chopped coriander
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Method Prep:15min › Cook:25min › Ready in:40min
Heat oil in a large pot or deep pan over medium-high heat. Cook jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
Stir in black beans, tomatoes, sweetcorn, quinoa and chicken stock; season with chilli flakes, chilli powder, cumin, salt and black pepper. Bring to the boil and cover with a lid; reduce heat to low and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and fresh coriander into quinoa until combined.