Mexican Style One Pan Dinner

By Ella Putsche

This dish is easy and fast—like a crock pot recipe on steroids. And it’s delish. Though I normally like to cook with fresh ingredients, sometimes you just have to make peace with canned vegetables as a necessity of everyday life. The bulk of this recipe is in three cans, and it all cooks in one pan.

YIELDS: 4 servings

COOK TIME: 20 min

PREP TIME: 5 min

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INGREDIENTS

  • 1 tbsp olive oil
  • 3-4 cloves garlic
  • ½ onion
  • 1 jalapenos
  • 1 cup quinoa or rice
  • 1 cup vegetable broth
  • 1 (15 oz.) can black beans (drained and rinsed)
  • 1 (15 oz.) can fire-roasted diced tomatoes
  • 1 (15 oz.) can corn (drained)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • Fresh lime juice (or bottle in a bind)
  • Handful of fresh cilantro
  • Salt and pepper to taste

 

OPTIONAL INGREDIENTS
If you use brown rice, it may need more time to cook and a little extra liquid. You can also substitute pasta or another grain.

RECIPE

  1. Start by finely chopping up the fresh ingredients by hand or in the food processor – onion, garlic, and jalapeno.
  2. Then sauté those in a large pan with olive oil while you prep the rest.
  3. By the time you have the cans opened and drained, you can just start putting in the other ingredients as you go. Quinoa, veg broth, beans, tomatoes, corn, chili powder, and cumin. Bring to a boil, reduce the heat, and simmer until quinoa or rice is cooked, about 20 minutes.
  4. Right when you are ready to serve, stir in chopped fresh cilantro and squeeze in the lime juice – and, as always, salt and pepper to taste.

 

CHEF’S NOTES:

  • Get creative and throw in greens or veggies you may need to eat.