Vanilla-Scented Rice Pudding
Smoky Chipotle Quinoa, Black Beans, and Corn
By :Meals in a Jar Cookbook by Pamela Ellgen |

Technically, quinoa isn’t a grain at all; it’s a seed. But who really cares? The ancient South American staple is loaded with complex carbs and protein. Coupled with black beans and corn, it makes a complete, plant-based meal.
Jar size: 4 cups
Course | Dinner, Main Course |
Cuisine | South American |
Difficulty | Medium |
Browse Category | Soups, Stews & Broths, Vegan & Vegetarian |
Duration | less than 15 min |
Diet | Gluten Free, Vegan |
Cooking Technique | Pressure Cook |
Main Ingredient | Black Beans, Cilantro, corn kernels, Cumin, Dried Garlic, Dried Onion, Lime Juice, Quinoa, Vegetable Broth, Water |
Prep Time | 5 minutes |
Cook Time | 5 minutes |
Servings |
6 Servings
|
Ingredients
Dry ingredients
- 1 tablespoon ground chipotle powder
- 2 teaspoons ground cumin
- 2 tablespoons dried onion
- 1 teaspoon dried garlic
- 1 teaspoon Mexican oregano
- 1/4 teaspoon sea salt
- 2 cups quick-cooking quinoa
- 1 cup dehydrated black beans
- 1/2 cup dried corn
For cooking and serving
- 4 cups vegetable broth or water
- roughly chopped fresh cilantro to serve
- lime juice to serve
Ingredients
Dry ingredients
For cooking and serving
|
Instructions
Preparation:
- Layer the dry ingredients in the jar in the order listed.
To Cook:
- Place all of the jarred ingredients into the Instant Pot. Add
4 cups of broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook on High for 5 minutes. Allow the steam pressure to release naturally for 5 minutes, then release any remaining pressure manually.
To Serve:
- Garnish with fresh cilantro and a squeeze of lime juice.
Recipe Notes
Ingredient Tip: Make sure to use precooked, dehydrated black beans. They should not be confused with dry black beans, which require a much longer cooking time.

Meals in a Jar Cookbook by Pamela Ellgen
Pamela Ellgen is a food blogger at Surfgirleats.com and cookbook author of Mastering Meal Prep, Sheet Pan Ketogenic, Cast Iron Paleo, and Soup & Comfort. Her work has been featured in Outside Magazine, TODAY food, Healthline, Huffington Post, Edible Phoenix, and The Portland Tribune. When she’s not in the kitchen, Pamela enjoys surfing, practicing yoga, and playing with her kids. She lives in California with her husband and two children.
All recipes by : Meals in a Jar Cookbook by Pamela Ellgen
Newsletter
Leave a Reply
Want to join the discussion?Feel free to contribute!