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Quinoa with black beans and Mexican spices

Southwestern Two-Bean and Quinoa Skillet

Quinoa, beans, and veggies come together with Mexican spices to create this delicious meatless recipe!
Course Dinner
Cuisine Vegan
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings
Calories 374kcal


  • 1 cup uncooked quinoa rinsed and drained
  • 1 Tbsp olive oil
  • 1/2 red onion chopped
  • 1/4 green bell pepper chopped
  • 1/4 red or yellow bell pepper chopped
  • 3 garlic cloves minced
  • 1 1/4 cups tomato sauce (see Notes)
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp apple cider vinegar
  • 2 handfuls fresh spinach (about two packed cups) chopped
  • 2 cups cooked beans (I use one cup of black beans and one cup of pinto beans)
  • 1/2 - 1 tsp sea salt to taste
  • 2 scallions chopped


  • Begin by cooking the quinoa according to your package directions.
  • Heat the olive oil in a pan and add in the onion, bell peppers, garlic, and a good sprinkle of salt.
  • Cook until the veggies have softened, about five minutes.
  • Pour in the tomato sauce (I use a combination of one cup Pomi strained tomatoes (which is really thick) and 1/4 cup of water). Otherwise, just add in 1 1/4 cups of tomato sauce. See Notes for more details.
  • Stir in the spices, vinegar, spinach, beans, and cooked quinoa.
  • Mix everything and cook until the spinach has wilted down.
  • Salt to taste and sprinkle the chopped scallions over the top for serving.


Nutrition facts based on using black beans. WW SmartPoints: 10


Serving: 1g | Calories: 374kcal | Carbohydrates: 64.7g | Protein: 19.5g | Fat: 5.4g | Fiber: 13.6g | Sugar: 4.7g