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Speedy Mexican Black Beans and Quinoa

Rated as 4.5 out of 5 Stars

"A super-speedy simple supper the whole family will love. Full of Mexican flavor, but not too spicy. The ingredients are great to keep on hand in the pantry so you can whip this up on those busy nights."
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40 m servings 418
Original recipe yields 6 servings


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  1. Bring 4 cups water to a boil in a medium saucepan. Stir in quinoa and 2 teaspoons chicken bouillon. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, 20 to 25 minutes.
  2. Meanwhile, combine remaining 1 1/2 cups water and 1 teaspoon bouillon with black beans, diced tomatoes, cumin, coriander, garlic powder, and pepper in another medium saucepan. Bring to a boil. Reduce heat to medium and cover. Simmer until quinoa is ready.
  3. Remove quinoa from heat and let sit for 5 minutes. Spoon the quinoa into bowls. Top with the seasoned beans and Monterey Jack cheese.


  • Cook's Note:
  • For an extra kick, top with jalapenos.

Nutrition Facts

Per Serving: 418 calories; 9.8 62.1 21.7 17 1027 Full nutrition

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Made as written. Surprised at amount recipe made. Was sorry to dump bean gravy down the drain but did so anyway. Very tasty dish and will definitely make it again. Keeping ingredients on hand is...

Delicious! Made it to go along side a smoked tri-tip & grilled corn. I followed the recipe except that I mixed the beans into the quinoa at the end. It’s so good and there’s so much left that we...