Name: Vegetarian One Pan Mexican Quinoa
Total time: 35 min
Ingredients: 2 teaspoon Vegetable Oil (I use olive oil); 1 Cup (120 grams) Red or White Onion (diced medium, about 1/2 a large onion); 1 Cup (115 grams) Poblano Pepper (diced medium, about one large poblano (green bell pepper may be subbed)); 1 Cup (65 grams) Corn Niblets (fresh or thawed from frozen); 1 1/4 Cups (170 grams) Zucchini (diced small, about one medium zucchini); 2 1/2 teaspoon Cumin; 2 1/2 teaspoon Chili Powder; 1 teaspoon Fine Sea Salt; 1 tablespoon Tomato Paste; 1 tablespoon Adobo Sauce (from a can of chipotle chili peppers,* gluten free if needed); 3/4 Cup (165 grams) Quinoa (rinsed briefly under running water); 15.5 ounces (439 grams) Can of Pinto Beans (rinsed and drained, about 1 1/2 cups beans (235 grams) or sub black beans.); 3/4 Cups (190 grams) Fire Roasted Tomatoes (juice and tomatoes); 1 1/2 Cups (360 grams) Vegetable Broth; 1/2 Lime; 8 ounces (225 grams) Monterey Jack Cheese (pepper jack, cheddar or a combo. about 2 C shredded + up to 1/2 C more if preferred. ); Creamy Guacamole (or avocado slices); Homemade Mexican Salsa; Chili Lime Pepita Crema; Cilantro, Pickled Jalapeños, Sour Cream, Cilantro, Tortilla Chips

A flavor packed weeknight Vegetarian One Pan Mexican Quinoa Recipe that’s easy to make in about 35 minutes. Full of flavors we crave, this skillet Mexican quinoa is loaded with veggies, beans and cheese. Check out my How to Cook Black Beans post or my Slow Cooker Pinto Beans from scratch recipe to use in this tasty dish! This recipe is vegetarian, and easily gluten free.

Yummy one pan Mexican Quinoa Vegetarian overhead shot garnished with lime, tomatoes, tortillas and sliced avocado.

Tasty and Simple Vegetarian Mexican Food

Mexican food cravings are a constant around here. Some of my favorite vegetarian quinoa meals are Mexican inspired and for good reason. With spices like chili powder, cumin and adobo sauce and veggies like corn, zucchini, poblano (or green bell pepper) and fire roasted tomatoes, it’s totally mouthwatering!

You’re going to love how easy ingredient prep is and because this recipe a one pan Mexican quinoa, clean up’s a snap too. Also, weeknight dinner just got easier because this quinoa meal is freezer friendly! Hello meal prep.

If you make homemade vegetarian Mexican inspired recipes, you’ll love the flavors and textures of this hearty dish.

1. Corn cobs in a pie plate with niblets sliced off. 2. Diced poblano pepper on a cutting board. 3. Diced zucchini on a cutting board preparing for a Quinoa Meal. 4. Shreded cheese on a cutting board preparing for this quinoa recipe vegetarian.

Since this is a one pan meal, there’s no need for sides dishes. However, condiments are always welcome, and are super easy to pull together. Share with tortilla chips and choose a dip (or two) to share this meal with. Here are some ideas:

1. Sauteing onions and poblanos in a cast iron skillet. 2. Sauteing the corn and zucchini mixture in a skillet for a quinoa Mexican recipe.

Variations for One Pan Mexican Quinoa Recipe

Some ingredients in this vegetarian Mexican quinoa recipe are versatile enough to switch up depending on what’s in the larder or to preference. Here are some ideas to start with:

The Beans: for this recipe I employ creamy and flavorful pinto beans, but black beans can be used instead with delicious results. If you have time, Cook Black Beans or Slow Cooker Pinto Beans from scratch for the tastiest vegetarian Mexican food!
The Chilis: the ingredient list calls for a poblano pepper, however a green bell pepper can be included as a sub.
The Quinoa: use whatever variety you have on hand. I use rainbow quinoa here, but white or red quinoa can be used instead.
The Cheese: I like pepper jack in this quinoa recipe, however, it can add a bit more heat to this dish. Feel free to use cheddar, Monterey Jack or a blend. If diary free, this recipe is easily made vegan! Omit the cheese and opt for your favorite dairy free/vegan cheese or try my chili-lime pepita crema and slather/drizzle it on top!
The Tomatoes: fire roasted diced tomatoes add a smoky nuance to this recipe, however regular diced tomatoes will be delicious!

How about a Mexican Quinoa Casserole? Give my Quinoa Enchilada Bake a go… it’s a maker favorite!

1. Adding spices to the skillet of veggies. 2. Adding tomato paste and adobo sauce to the quinoa recipe vegetarian. 3. Pouring water over the ingredients in a skillet. 4. Stirring all the ingredients for the vegetarian Mexican Quinoa Recipe.

At a Glance: How to Make This One Skillet Quinoa Meal

Because the ingredients are added in layers, each component is cooked to perfection, bringing out the best aromas, textures and flavors.

First, in a skillet/pan saute the onions and poblano in olive oil.
Second, add the zucchini and corn, stir, then add the seasonings.
Third, stir in the fire roasted tomatoes, broth, quinoa and beans.
Next, cook lidded for about 20 minutes.
Last, stir in a squeeze of lime juice, some cheese then top with remaining cheese. Lid and cook on low for about 5 minutes so the cheese can melt.

Top this hearty quinoa meal with tortilla strips, tortilla chips, cilantro, pickled jalapeños, avocados and/or sour cream.

One pan dinners are so convenient! For another mouthwatering Mexican inspired recipe, try my Skillet Black Bean Enchiladas Verde.

One Pan Mexican Quinoa Meal Vegetarian in a skillet garnished with jalapenos and avocados.

Traci’s Tips

Vegan Friendly? For a vegan Mexican quinoa simply omit the cheese and use your favorite dairy free cheese. Or, dollop/drizzle with my Chili Lime Pepita Crema!
More Ways to Enjoy! This recipe is delicious as a Mexican quinoa bowl recipe. Simply serve it up in a bowl with chopped romaine, sliced avocado, tomato, crushed tortilla chips, Fresh Pico de Gallo or Easy Chipotle Salsa and something creamy like cheese, Creamy Guacamole Recipe with Sour Cream or pepita cream! The Mexican quinoa is also fabulous stuffed into tacos or burritos!

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