Tex-Mex Quinoa with Black Beans and Corn


This easy, one-skillet supper gets its Southwestern kick from prepared picante sauce and pickled jalapeños. Adjust the heat of the final dish by choosing a spicier or milder picante sauce and increasing or decreasing

the pickled jalapeños. Serve in large bowls with soup spoons, or use as a filling for warmed tortillas.

  • 1-cup servingServings


  • 1 Tbs. olive oil
  • 11/2 tsp. whole cumin seeds
  • 1 cup prepared black bean soup, such as Dr. McDougall’s
  • 1 cup mild or medium picante sauce, divided
  • 1 cup quinoa, rinsed and drained
  • 11/2 cups cooked black beans, or
  • 1 15-oz. can black beans, rinsed
  • and drained
  • 1 cup frozen yellow corn, thawed
  • 4 green onions, thinly sliced (1/3 cup)
  • 1–2 Tbs. chopped pickled jalapeño chiles


1. Heat oil in medium deep-sided skillet or wok over medium heat. Add cumin, and cook 2 minutes, or until fragrant and lightly toasted, stirring often. Add soup, 1/2 cup water, 1/2 cup picante sauce, and quinoa; stir, and bring to a boil over high heat. Reduce heat to medium-low, cover, and cook 10 to 12 minutes, or until most of liquid is absorbed.

2. Stir in beans and corn, and cook, covered, 7 to 10 minutes, or until all liquid is absorbed. (The mixture will still be quite moist.) Remove from heat, and stir in remaining 1/2 cup picante sauce, green onions, and jalapeños. Season with salt and pepper, if desired.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 367
  • Carbohydrate Content: 64 g
  • Fat Content: 7 g
  • Fiber Content: 11 g
  • Protein Content: 15 g
  • Sodium Content: 810 mg
  • Sugar Content: 5 g