Updated: Mar 28

This versatile Mexican Quinoa can be made into tacos, burritos, nachos, quesadillas, Mexican Bowls & Mexican salad. It's a one-pan meal which makes for easy cleanup - the perfect meal prep recipe.

6-8 servings


  • 1 cup quinoa, rinsed and drained

  • 1 can black beans, rinsed and drained

  • 1.5 cups low-sodium vegetable broth (or water)

  • 1 yellow onion, small dice

  • 1 bell pepper, small dice

  • 3 garlic cloves, minced

  • 2 Tbsp coconut or avocado oil

  • 1 Tbsp chili powder

  • ½ tbsp cumin

  • ½ tsp red pepper flakes

  • 1 tsp pink salt (or to taste)

  • freshly cracked pepper

  • 12-16 corn tortillas


  1. Heat oil in a large, deep skillet or dutch oven over low to medium heat.

  2. Add onion & saute for 3-5 minutes. Sprinkle with a bit of salt.

  3. Add bell pepper & garlic and cook for another 2-3 minutes.

  4. Add chili powder, cumin, pepper flakes, salt & pepper stirring frequently for one minute.

  5. Add quinoa & beans - stir well to combine. Cook for 2 minutes.

  6. Stir in broth to combine all ingredients. Cook with lid for 20 minutes or until quinoa is tender and liquid has absorbed.

  7. Heat the tortillas per manufacturer's directions.

  8. Garnish with avocado, cilantro, lettuce, salsa, hot sauce, tomatoes, green onions, pickled red onion &/or non-dairy plain yogurt

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Plant-Based Health Coach & Meal Prep
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