Name: Smoky Chipotle Quinoa, Black Beans, and Corn
Prep time: 5 min
Cook time: 5 min
Yield: 6 Servings
Cuisine: South American
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; 4 cups vegetable broth (or water); roughly chopped fresh cilantro (to serve); lime juice (to serve)

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

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

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.