Ingredients

  • 2 (19 ounce) cans black beans, drained and rinsed
  • 1 (28 ounce) can crushed tomatoes
  • 1 tablespoon chili powder
  • 1 tablespoon chipotle chili in adobo sauce, chopped
  • 1 handful cilantro, chopped
  • 1 tablespoon cumin, toasted and ground
  • 1 cup corn, fresh, frozen or canned
  • 4 cloves garlic, chopped
  • 1 green bell pepper, cut into bit sized pieces
  • 1 jalapeno pepper, chopped
  • 1 tablespoon oil
  • 1 onion, chopped
  • 1 teaspoon dried oregano
  • 1 cup quinoa, rinsed
  • 1 red bell pepper, cut into bit sized pieces
  • salt and pepper to taste
  • 2 cups water
  • 1 zucchini, cut into bit sized pieces, optional

Ready In 50 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Simmer the quinoa in the water until absorbed, about 20 minutes.
  • INGREDIENTS:
  • Length: 20 minutes

Step 2

  • Heat the oil in a pan over medium heat, add the onions and saute until tender, about 5-7 minutes.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 7 minutes

Step 3

  • Add the garlic, chili powder and cumin and saute until fragrant, about 1 minutes.
  • INGREDIENTS:
  • Length: 1 minutes

Step 4

  • Add the tomatoes, beans, peppers, zucchini, chipotle, oregano, salt and pepper and simmer for 20 minutes.
  • INGREDIENTS:
  • Length: 20 minutes

Step 5

  • Add the quinoa and corn and simmer for 5 minutes.
  • INGREDIENTS:
  • Length: 5 minutes

Step 6

  • Remove from the heat and stir in the cilantro.
  • INGREDIENTS: