Mexican · Lunch, Dinner
Black bean and quinoa chilli
A thick chilli of black beans and quinoa with peppers, smoked paprika and lime.
- Calories
- 633 kcal
- Protein
- 28 g
- Carbs
- 99 g
- Fat
- 14 g
- Prep
- 10 min
- Cook
- 28 min
Per serving, for one person.
Ingredients
- 200 g Black beans (tinned, drained)
- 50 g Quinoa
- 180 g Chopped tomatoes (tinned)
- ½ pepper Bell peppers
- ½ onion Onion
- 2 cloves Garlic
- 1¼ tsp Smoked paprika
- 1¼ tsp Ground cumin
- ½ tbsp Olive oil
- ¼ lime Limes
- 6 g Coriander
Method
- Soften the onion, pepper and garlic in the oil for 6 minutes.
- Stir in the paprika and cumin and cook 1 minute.
- Add the tomatoes, beans and quinoa with a cup of water.
- Simmer 20 minutes until the quinoa is cooked and the chilli is thick.
- Finish with lime and coriander.
More Mexican recipes
- Huevos rancheros592 kcal · 31 g protein
- Mexican tofu scramble bowl488 kcal · 32 g protein
- Mexican breakfast rice bowl452 kcal · 14 g protein
- Prawn and avocado salad with lime470 kcal · 35 g protein
- Avocado and seed bowl418 kcal · 10 g protein
- Tofu and avocado scramble440 kcal · 25 g protein
More vegan recipes
- Waakye (Ghanaian rice and beans)488 kcal · 18 g protein
- Red red (Ghanaian bean stew with fried plantain)533 kcal · 18 g protein
- Kelewele (Ghanaian spiced fried plantain)360 kcal · 6 g protein
- Akara (Nigerian bean fritters)222 kcal · 9 g protein
- Asaro (Nigerian yam and bean porridge)556 kcal · 14 g protein
- Hausa koko (Ghanaian spiced millet porridge)314 kcal · 9 g protein