Healthy Dessert | One Pot Mexican Black Bean Sweet Potato Quinoa

One Pot Mexican Black Bean Sweet Potato Quinoa is a vegetarian one pan Mexican quinoa with sweet potatoes, black beans and plenty of flavor!

I’m in the fall spirit, but the weather isn’t cooperating.  It’s been in the 90’s with barely a cool-down in the evening, and to boot, my air conditioning broke for the second time in 2 weeks.  That won’t stop me from eating my soups and chilis, however I’ll eat them no matter what the temperature is outside.  All I can say is, thank goodness they don’t require an oven!

I’ve got a fall meal for you today that’s reminiscent of chili but a whole lot heartier.  This one pot Mexican quinoa is a simple meal that you can get on the table in under 40 minutes, and you only have one pot to wash!

Here we are again… it’s a new month and another 30 Minute Thursday! If you’re new here, let me explain. On the first Thursday of each month a few of my blogging friends and I each share a recipe that can be made in 30 minutes or less, start to finish. We want to help you get dinner on the table, and fast!

Since today also happens to be Cinco de Mayo, I couldn’t help but share a Mexican-inspired recipe! I took this Quinoa and Sweet Potato Enchilada Casserole, one of my all-time most popular recipes, and adapted it to get today’s Mexican Quinoa and Sweet Potato Skillet. I kept the flavors and key ingredients in the casserole, but cooked everything in one pot on the stove to speed things up. Preparing this dish in a skillet also creates less dishes, which is a major plus.

One Pot Mexican Black Bean Sweet Potato Quinoa

Yield: 6 Servings

Prep time: 10 Minutes

Cook time: 30 Minutes

Total time: 40 Minutes

Ingredients:

• (1) 14.5 oz. can Hunt's No Salt Added Petite Diced Tomatoes
• (1) 10 oz. can RO*TEL Mild Diced Tomatoes and Chilies
• (1) 15 oz. can black beans, rinsed and drained
• 1 1/2 cups low sodium vegetable stock or water
• juice of 1 large lime
• 1 yellow bell pepper, seeded and chopped
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 cup uncooked quinoa, rinsed
• 1/4 cup fresh chopped cilantro
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 1 small sweet potato, peeled and chopped into 1/2" chunks
• 2 cloves garlic, minced
• 1 red bell pepper, seeded and chopped
• Extra cilantro and lime wedges, avocado, or cheese for serving, optional

Instructions:

1. First, Heat the olive oil in large skillet over medium heat. Add the onion and saute 5 minutes. Add the sweet potato and saute until the onion is softened, 3-4 minutes longer. Add the garlic and bell peppers, and saute 2 minutes, then add the spices and saute 30 seconds longer.
2. Second, Add the quinoa, both cans of diced tomatoes, black beans, and vegetable stock and stir to combine. Bring to a boil, then reduce heat to medium low. Cover and cook for 20 minutes, or until the quinoa has absorbed most of the liquid. Add the lime juice, cilantro, and season with salt and pepper to taste.
3. Garnish with the extra cilantro, lime, avocado, or cheese, if desired, and enjoy!

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